Sous-Vide Can Ease Kitchen Complications

Quality, consistency and simplicity combine to reduce labour worries.
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Go ahead and serve up that perfectly-trimmed pork belly, crosshatch-scored, seasoned with coriander and peppers, then roasted to a crisp-tender perfection one day and do it all over again the next ā€“ even without your chef on duty.

Thanks to sous vide and plus-one products, itā€™s entirely possible.

Itā€™s no secret that labour struggles continue to plague the restaurant industry. To help operators overcome turnover, worker shortages, and higher wages, culinary specialists at Gordon Food ServiceĀ® recommend products known for their quality, consistency, and simplicity.

ā€œThe companies that do sous-vide have really stepped up their game in the past few years,ā€ said Montreal-based Paul-Andre Miron Piche. ā€œIt fits with the ā€˜less-is-more,ā€™ uncomplicated plating that lets the product speak for itself.ā€

Whatā€™s sous-vide and how can it help?

Sous vide is the technique of cooking vacuum-packed food in a water bath. Itā€™s said to be the only cooking method with the ability to cook food to a very precise desired temperature. Combine that with precooked foods enhanced by a sauce, glaze, or additional ingredient, and operators can reduce prep time and simplify execution.

ā€œIt allows time for creativity in other areas that enhance the guest experience,ā€ said Kevin Green.

In the Detroit area, he sees sous-vide and plus-ones used everywhere from bar-and-grill to high-end restaurants. Chef-quality proteins can be reheated, sliced, diced, roasted, braised, and enhanced with other flavours.

ā€œThe labour savings are huge, and products can be used for breakfast, lunch, or dinner,ā€ he said.

Menu Versatility Shines

There are at least six sous-vide proteins and nearly 30 plus-one products available, Green says.

Chicken carnitas or beef barbacoa, for example, can be used in an upscale omelette, a taco, a sandwich, or as an ingredient in a mac and cheese bowl or veg-centric entrƩe.

Products like pulled pork, pork belly, and brisket, or plus-ones like self-saucing pork shank and short ribs with demi-glace not only save operators time, but they reduce waste with 100 percent yield.

ā€œFoodservice and manufacturing have really come a long way to create products that are really good and tasty and cut out a lot of labour,ā€ said Houston-based Erin Copeland. ā€œI also think operators have to look at ways to consolidate their menu so they arenā€™t bleeding their kitchen. You can still make great food with a small list of ingredients and good cross-utilization.ā€

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