Sous vide, the French vacuum-sealed cooking technique, is increasingly becoming a preferred method for restaurant cooking. Managers have begun to recognize not only its inherent benefits such as food quality and taste, but also the method’s ability to reduce waste, lower labor costs, saving innumerable hours of prep time for chefs.
Sous vide involves vacuum sealing food into food-grade plastic, then submerging into water and cooking the food using precise times and temperatures. The benefits of sous vide are immediately apparent to anyone who’s tried it. The flavor, texture, color and consistency of the food are all enhanced dramatically. This food-science technique is commonly hailed as the ultimate cooking method by restaurant-goers and chefs alike.
