{"id":30387,"date":"2023-04-24T09:26:10","date_gmt":"2023-04-24T13:26:10","guid":{"rendered":"https:\/\/gfs.ca\/?p=30387"},"modified":"2025-12-23T16:02:06","modified_gmt":"2025-12-23T21:02:06","slug":"sous-vide-can-ease-kitchen-complications","status":"publish","type":"post","link":"https:\/\/gfs.ca\/en-ca\/ideas\/sous-vide-can-ease-kitchen-complications\/","title":{"rendered":"Sous-Vide Can Ease Kitchen Complications"},"content":{"rendered":"\n

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 \u2013 even without your chef on duty.<\/p>\n\n\n\n

Thanks to sous vide and plus-one products, it\u2019s entirely possible.<\/p>\n\n\n\n

It\u2019s 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 Service\u00ae recommend products known for their quality, consistency, and simplicity.<\/p>\n\n\n\n

\u201cThe companies that do sous-vide have really stepped up their game in the past few years,\u201d said Montreal-based Paul-Andre Miron Piche. \u201cIt fits with the \u2018less-is-more,\u2019 uncomplicated plating that lets the product speak for itself.\u201d<\/p>\n\n\n\n

\"\"<\/a><\/figure>\n\n\n\n

What\u2019s sous-vide and how can it help?<\/h2>\n\n\n\n

Sous vide is the technique of cooking vacuum-packed food in a water bath. It\u2019s 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.<\/p>\n\n\n\n

\u201cIt allows time for creativity in other areas that enhance the guest experience,\u201d said Kevin Green.<\/p>\n\n\n\n

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.<\/p>\n\n\n\n

\u201cThe labour savings are huge, and products can be used for breakfast, lunch, or dinner,\u201d he said.<\/p>\n\n\n\n

Menu Versatility Shines<\/h2>\n\n\n\n

There are at least six sous-vide proteins and nearly 30 plus-one products available, Green says.<\/p>\n\n\n\n

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 entr\u00e9e.<\/p>\n\n\n\n

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.<\/p>\n\n\n\n

\u201cFoodservice and manufacturing have really come a long way to create products that are really good and tasty and cut out a lot of labour,\u201d said Houston-based Erin Copeland. \u201cI also think operators have to look at ways to consolidate their menu so they aren\u2019t bleeding their kitchen. You can still make great food with a small list of ingredients and good cross-utilization.\u201d<\/p>\n\n\n\n

Discover These Labor Saving Recipes Created by Chef Kurt<\/h2>\n\n\n\n
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Spanish Pasta<\/a><\/h4>\n\n\n\n
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Smoked Salmon Pasta<\/a><\/h4>\n\n\n\n
\"\"<\/a><\/figure>\n<\/div>\n<\/div>\n\n\n\n
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Vietnamese Cold Noodle Salad<\/a><\/h4>\n\n\n\n
\"\"<\/a><\/figure>\n<\/div>\n\n\n\n
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Chimichurri Grilled Chicken Sandwich<\/a><\/h4>\n\n\n\n
\"\"<\/a><\/figure>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

Quality, consistency and simplicity combine to reduce labour worries.<\/p>\n","protected":false},"author":20,"featured_media":34060,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[122,123,112,69,111,113],"tags":[],"class_list":["post-30387","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-catering-small-business","category-hotels-hospitality","category-restaurant-bars","category-running-your-business","category-healthcare","category-university"],"acf":[],"yoast_head":"\nSous-Vide Can Ease Kitchen Complications | Gordon Food Service<\/title>\n<meta name=\"description\" content=\"Streamline your back-of-house operations with commercial sous vide cooking. 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