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how many circulators to we need?

Sebas_Braun_54080

I feel too novice asking this but still have to, curiosity is killing me; if by increasing temp and decreasing time we dont get the same result I assume that; for every different product we must have a different circulator with a different temp in order to have all the food done at the same time.. Is that right? Cause circulators are quiet expensive...

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Mason_Perry_34060

I used a 40L ice chest to hold the later courses at temp while the first few courses were being served, organization is key, also cook everything in order from highest temp to lowest with the exception of things like lobster which gets mushy after being held for more than 30 min.

Sebas_Braun_54080

Thanks everybody for your answers. Mason... how did you manage giving hot food to 8 people at the same time with only one bath?... ok.. it looks like experience and practice is really important! I will try! Ah! sorry for my english!

Mason_Perry_34060

I cooked and served 5 courses to 8 people with one bath and an ice chest. Like the others said is more about organization and planning.

Chris_Young_80640

@Sebas – You don't need that many baths. But you do need to organize your service a bit different depending on how many baths you have. Here is how I explained this in another post.

In general, I want two or three baths set to the temperatures of foods that must be cooked to order. These will all be tender and/or low-temperature items. If I have foods the must be cooked to a hotter temperature, I will precook and chill them. That way they can be reheated in a lower temperature bath, but the customer still gets what they want.

If I have three baths, I might use 113 °F / 45 °C for most seafoods, 129 °F / 54 °C for seafoods at a higher temperature and certain meats that are best served rare, and then 140 °F / 60 °C for poultry and meats that I want to cook to medium.

With only two baths it would probably be 113 °F / 45 °C and 140 °F / 60 °C. For cooking things to temperatures in-between, I would work out the timing so that I know when to pull them from the 140 °F / 60 °C bath and have them end up where I want them to.

Of course, you might choose slightly different temperature settings based on your personal preference or the demands of your menu.

Brendan_Lee_56950

I would say the answer to your question is yes and no. Yes in the sense that if you want to cook things simultaneously you'd have to have different baths to cook at the different temps but with careful planning you could start with the foods that need the highest temp first and then lower the temps and add the next foods until you have all of them cooked.