Sammic Sous Vide
emperature-controlled sous-vide cooking has become an indispensable technique for any kitchen that follows the latest trends. More than a fashion, it is a cooking technique that gains respect for both its advantages related to product quality and the economic and organisational benefits that it brings to the commercial kitchen.
BENEFITS OF SOUS-VIDE COOKING
Product quality: it allows to obtain a more tender and tasty product and with a better texture.
- Minimal loss of moisture and weight.
- Preservation of flavour and aroma as water-soluble substances - especially aromatics - are not lost.
- Flavours are enhanced, colours retained and little or no salt is required.
- Nutrients are preserved as water-soluble minerals are not leaked into cooking water, as cooking in a vacuum bag eliminates this.
- Research has shown that sous vide gives the highest retention of vitamins vs. steaming and boiling.
- Little additional fat is required during cooking.
- Consistent results every time a dish is cooked.
Operational and economic benefits:
- Allows to prepare dishes in advance, making work organisation easier in peak periods.
- Minimizes waste by advance preparation of controlled portions.
- Low energy consumption compared with ovens and gas ranges. Non-use of gas reduces ambient temperature in kitchen, and fire risk.
- Several meals from starter to dessert can be regenerated simultaneously in the same bath reducing clean-up time.
- With minimal training, unskilled staff can use Sammic sous-vide cooking appliances. This simplifies service and is especially useful for room service during the night.
- Production planning allows the restaurant to offer a wider variety of dishes.
- Minimum shrinkage of contents during cooking process, typically from 30% to less than 5% in most cases resulting in greater yield.
- Cheaper cuts of meat can be used as the sous-vide technique dramatically improves tenderness.
More information can be found here.
