Service with Sous vide

I've just started at a new restaurant which uses sous vide for the majority of the meat we serve. At the moment we guess the amount of steaks etc we will sell and if they are left after service we ice bath and sous vide again the next evening. Can the meat only be reheated once? Is the quality of the meat compromised by this method? Is there another method that would reduce waste? Thanks.

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fisher23

@Chris_Young_80640 Hi Chris could you please help out on this question?

Martin_411586

Have you tasted a steak at the beginning of service 1 and at the end of service 2 (of even three) ?

Chris_Young_80640

If the meat is vacuum sealed to prevent oxidation problems, there shouldn't be too much quality loss by chilling and then re-heating the meat during another service. So, I think your strategy is sound.

fisher23

Thank you Chris I knew you would have the answer.

Lou_34544

This is something I'm actually very interested in. We all use sous vide at home, but I'm very curious to know how it is applied in a restaurant setting. What is the "food flow" for sous vide items (in restaurants that maximize the process well and to its fullest potential.)

For example, a case of chicken breasts come in. I assume they are seasoned and vacuum sealed, but then what? Are they cooked off sous vide before service? Are they cooked and held throughout service? Are some cooked and others periodically dropped as service progresses? At the end of the night, are they put into an ice bath and stored? If stored and reheated, what is the most common way to reheat; sous vide, or do that pop it on a grill out of the bag?

So many questions....

monaghan.joseph

personally I've put a steak to cook to medium rare(pre seated in evoo and thyme) and had guests arrive two hours later, started drinking and 4 hrs later served them with no complaints. Pretty forgiving

Mitch_258673

@Luke how are you planning on controlling the doneness to order? Or will you only have one option? My works Christmas party last year was at a restaurant which on our menu had steak. They didn't ask how done we wanted it and when served it was perfectly medium rare throughout. I'm pretty sure it was sous vide.

Mitch_258673

How do you tag someone in the forum like John did? I'm used to the more traditional forum format that you see on the web.