If you’re preparing to try an entire sous-vide meal, you could do worse than planning your meal around steaks. Although most people step to the grill or the pan in order to prepare their steaks, the sous-vide steak trend is growing. Once you’ve mastered the art of steaks, the veggies and sides are a simple add-on.
Before long, it will be time to dust off those German recipes and celebrate fall. So we thought, “Why not experiment with them and try making traditional Oktoberfest foods sous-vide?” In our experience, it’s a great way to reduce labor costs, improve product yields, maintain food safety and serve large crowds consistently amazing meals.
Okay, we know that summer is prime grilling time. But that is no reason to put your love of sous-vide cooking up onto the shelf until fall. As a matter of fact, sous-vide cooking techniques can really help you pull off that large catering job posted on your restaurant’s calendar. Here’s how:
Thermodyne’s Precision Heat Transfer System is the only one of its kind in the world, using the revolutionary Fluid Shelf® technology for Slow Cooking, Regeneration, Volume Sous-Vide Cooking and Pre-staging all in the same piece of equipment, all at the same time. Its gentle heat provides for maximum quality preservation and yield, as it does […]
Sous-vide (French for “under-vacuum”) is a style of cooking used frequently in instititutional, commercial, or high-volume catering kitchens. Thermodyne Foodservice Products, Inc. is a high end producer of large commercial food warmers, which are ideal for this form of food preparing. Why? Because in traditional sous-vide style, the food was sealed tightly in a bag […]
