Sous vide @ the restaurant

Ivo_116579

Hi, I´m trying to use sous vide at the restaurant but I want to know ehat I should do.

Should I freeze after sous vide then finalize? Don´t I loose the taste?

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Bart_64065

I would worry more about the structure of the meat in my opinion. If you cooked it sous-vide in vacuüm (and not a ziplock), it would be fine to leave in the fridge for some days and finalize it.

UCT_215277

Standard practice is to cool down the food immediately; and then storing it. You can use an ice bath and store in the fridge and reheat in sous vide again and serve.

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