Viva sous vide: Quality, consistency and waste reduction is of prime importance in commercial kitchens, Anthony Huckstep suggests it's time to throw the baby (goat or lamb) into the bath water

摘要

Kitchen technology has come a long way in the past 10 years, but some technology seems to have taken its time to appear in Australian commercial kitchens. Sous Vide (pronounced 'su veed'), and French for 'under vacuum' is more a technique than actualtechnology, however modern technology is allowing chefs to practise the art in the commercial environment. The premise of 'sous vide' is to cook food slowly and maintain full flavours and moisture. Food is prepared then sealed in an air-tight cryovac bag. The exclusion of air in the vacuum bag greatly reduces the growth of aerobic bacteria, which delays the contents from spoiling. Once the bag is sealed food can be poached in a bath of ambient temperatures until ready.