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Sous Vide - The Affordable Way To Start in Your Commercial Kitchen PDF
Sous Vide - The Affordable Way To Start in Your Commercial Kitchen PDF
Commercial Kitchen
wasserstrom.com/blog/2019/08/18/using-sous-vide-in-your-commercial-kitchen/
Col. McGuckian developed the method of cooking to improve the quality of hospital food while
at the same time cutting costs. It reduced how many dishes needed to be washed and extended the
shelf life of quality food product. The innovation to cooking he achieved while working at A.G.S.
Food Systems would revolutionize how chefs would cook food half a century later. We certainly
tip our hat to this food service visionary, the grandfather of sous vide.
Using McGuckian’s vacuum sealed, water bath cooking method, food could be cooked and
refrigerated for 60 days. The food kept all it’s flavors and volume. And it had a far superior taste
to re-heated and thawed meals. 50 years later, French chef Bruno Goussault refined the process.
Then Goussault brought sous vide to the world through a series of seminars at culinary schools.
Once you’ve tried food cooked using sous vide, you’ll want to offer the great flavors and
remarkable tenderness to your customers. Wasserstrom and our friends at Waring will take you
step by step so you can confidently (and affordably) bring sous vide cooking to your food service
venue.
If you find sous vide is a perfect fit for your restaurant and want to increase output, then it’s time
to upgrade to Waring’s featured WCV300 chamber-style vacuum unit. This vacuum sealer is just
as easy to use as the handheld unit, however it can vacuum seal batch after batch of food product
very quickly. The chamber style sealers can also seal larger sized bags and food products. If you’re
shopping for a higher-output commercial food sealer, be sure to check this one out.
Seal and store meats, soups, stews, and more. Also the first step in our Sous Vide journey.
Vacuum sealed food extends the shelf-life of your product. You’ll be amazed at how well vacuum
sealed food maintains it’s texture, flavors and nutrients. Also, you reduce the loss of raw materials
and protect your food from contamination from surrounding products and ingredients.
For example, let’s say you are using Waring’s WSV16 thermal circulator with dedicated water
reservoir. When asking Waring how long a medium-rare steak would take to cook, they said,
“You’re gonna want to set the water temperature at 129 degrees for approximately 45
minutes. And here’s the great thing – in that time, you could put in probably five or six
steaks in the rack.”
This 16 liter sous vide bath system is all stainless steel construction with an integrated hose to safely and easily
remove water from the reservoir.
When using a commercial grade thermal circulator, you can have multiple steaks, chicken breasts
or fish fillets cooking at once. Just remember to cook different food types in separate batches. This
is because different types of meat and vegetables complete cooking at different temperatures.
This entry-level induction range by Waring Commercial cooks evenly, efficiently, safely, and is easy to clean.
Using an induction-ready pan, place your sous vide cooked piece of meat on the induction burner.
Like thermal circulators, induction ranges offer very precise control of your pan’s surface
temperature. Since your meat was cooked in a water bath, it has still maintained most of it’s juices.
Generally, this means you can add it directly to the pan to sear. Induction pans can be heated up
very quickly, ensuring you only sear the outside of your meat. This helps avoid accidentally
overcooking your food during the searing process.
If you want to give this a try, Waring’s commercial WIH400 induction range would be a great
place to start. It has a very small kitchen footprint. It is also very mobile so you can seal, cook and
sear sous vide style in a food truck, festival or catering event.
Shop All Commercial Induction Ranges »
If you walk away from a typical gas griddle, your fillet mignon will quickly cook from medium-
rare to medium. This can create food-waste as the customer paying top dollar for a great steak will
send it back. When you cook with sous vide, you could walk away from your thermal circulator an
hour, and your steak won’t burn or dry out. Remove your steak from the water bath, add a sear,
and have your customers wondering how you cook a fillet perfect every single time.
Getting started with sous vide in your commercial kitchen adds often-needed flexibility. It reduces
food waste and improves food consistency. And thanks to Waring’s customer-conscious pricing,
any restaurant can get started with sous vide cooking using professional, affordable equipment.
Best of all, at the end of the night, you have fewer dishes to wash and fewer pans to scrub. A quick
wash and wipe down on most of the equipment and you’re ready to start cooking again.