Cooking many things.....

Viorel_Teodorescu_346654

I am a Private Chef, I would need to cook several different meats for each dinner service. Would a Suvee machine be my ultimate weapon in cooking a variety of meats (Steak, Chicken breast and Salmon) to perfect temperature ALL AT THE SAME TIME in the same water bath pending on time I drop each portion?

Matthew_Snyder_68770

That depends on how you define 'perfect'. Everything would have to be cooked in a bath set to the highest doneness temperature of whatever it is you're cooking. Say it's two pork chops, so call it 60°-62° C. You'd have to work out when you would drop your steaks so that they cook to a core of, say, 54° C, which means there will be parts of the outer bit of the steak that will be closer to 60 C. It won't be as stark as the difference you'd see pan roasting or whatever, but there will be a difference. It would be really had to cook this way if you were making chicken and fish, for example.

Best would be to have multiple baths and circulators at the correct temperatures for one product each. The greatest asset of sous-vide is, imo, it's fire-and-forget nature. Yes, it takes much longer than radiant heat methods, but it's passive time that allows you to bring the rest of the meal together without the need to hawk the expensive proteins.

That said, you could re-heat everything in the same bath, provided you set the bath to the lowest temperature of whatever it is you're warming up. That's pretty common practice in my cooking, actually.