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sous vide during service

pablo_tacchini_172694

Hey guys Im a chef in a restaurant and I started to play around with the sous vide.

I'm wondering how to use appropriate way the sous vide during service for my beef fillet and lamb rump.

Should I cook them in the sv first to my liking and then during service have a hot bath to heat up the meat to order for a few minutes and then sear it before serve?

Or what is the best way.

Thanks and sorry for my english

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Comments

psquireschef

Hi Pablo you could do that I tend to cook to desired temp before service then sear and color to order and finish in the pan to really enhance the flavour

pablo_tacchini_172694

Yes, but I'm worried about... for example I cook in sv 25 fillets, during service I use 15.

What about the other 10, I can quickly cool them for the next day.

So the next day I should heat them up in sv to order? And then finish them?

Christian_67446

I have used this technique for service with great success. I would SV my meat to the desired doneness, chill in ice water and refrigerate till service. For service have a bath set at 50 degrees celcius to temper the meat back to serving temperature per order.

Obviously consider what meats you're going to put in the bath and if you're searing after tempering in the bath be mindful of doneness/thickness of the meat.