Sous vide cooking brings tremendous benefit to the kitchen and bar aside from elevating the organoleptic qualities of the food or beverage being prepared, sous vide enhances food safety. Food safety is a topic of immense scope. The information below is intended to be a quick reference of best practices.
Sous Vide literally translates to “Under Vacuum”. However, the technique is as much about cooking under vacuum as it is low temperature cooking. You may also see vacuum sealing as a process referred to as “Reduced Oxygen Packaging or ROP” -or- “Modified Atmosphere Packaging or MAP”. Although not everyone uses reduced oxygen for low temperature cooking, there are numerous reasons why vacuum packaging is ideal.
Elevating the customer experience goes far beyond putting pretty food on a plate. It involves a symphony of orchestrated events that interweave to create a series of unforgettable tastes and experiences for the guest. Breville | PolyScience has always aimed to develop professional tools for Chefs and Mixologists that enable them to deliver on these expectations consistently for all guests.
Healthcare institutions can see great benefits in consistency, waste reduction, health benefits for patients, tighter inventory control, enhance flavor & appearance of food, and reduced products costs.
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