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Sous Vide on a Restaurant Menu

HappyValleyChow_33644

So I want to do a sous vide steak on a restaurant menu for paying customers. My question is how do you present this on the menu? Cause people can't really request the doneness they would like or can they? I suppose you could cook up the steak to a specific doneness, but to me that kind of defeats the purpose of sous vide. Thanks!

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Tim_Sutherland_52834

I know a number of restaurants that are cooking their proteins SV, but they don't mention it on the menu.

With one water bath cook the steaks to Med Rare. If an order comes with a steak different than this go old school to cook it more, or use a raw steak and old school for less. If you know you have a high number of Med +, SV a few to these temps.

If you search this forum you will find a number of discussions on holding proteins in water baths for service.