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sgsguruSous-vide is one of the latest "molecular gastronomy" cooking involves vacuum sealing food in plastic and cooking at a low temperature for a long time. All the juices are sealed in. Bacteria get killed by a long time at a relatively low temperature as well as a short time at a high temperature. In general, being "cooked" means that the food is heated to the appropriate temperature. *How* the food is heated is largely irrelevant.
The main problems with Sous-vide are
So here's the idea: Take prime portion-controlled meat, poultry, and fish, give it the sous-vide treatment, and ship the cooked meat to restaurants. The restaurants take the already cooked meat and apply finishing touches (browning, sauces, etc) and serve it forth.
Since the meat is already cooked, it shouldn't even need refrigeration.
Note that this is not intended as a "cheap" item (there's no money in cheap stuff unless you sell a lot of it. As in national distribution). It lets high-end restaurants serve stuff normally reserved for ultra-high end eateries.
I'm obviously never going to do anything with this -- messing with health departments is Not My Thing. The days when you could bottle your own sauce and sell it out of your garage are long gone. If I were going to try that, I'd be selling Salsa Llaja.
The main problems with Sous-vide are
- It takes a long time. In the restaurant business, time is money.
- Temperature control is critical
- You need special equipment -- at least a thermostatically- controlled water bath and a food-grade vacuum sealer.
So here's the idea: Take prime portion-controlled meat, poultry, and fish, give it the sous-vide treatment, and ship the cooked meat to restaurants. The restaurants take the already cooked meat and apply finishing touches (browning, sauces, etc) and serve it forth.
Since the meat is already cooked, it shouldn't even need refrigeration.
Note that this is not intended as a "cheap" item (there's no money in cheap stuff unless you sell a lot of it. As in national distribution). It lets high-end restaurants serve stuff normally reserved for ultra-high end eateries.
I'm obviously never going to do anything with this -- messing with health departments is Not My Thing. The days when you could bottle your own sauce and sell it out of your garage are long gone. If I were going to try that, I'd be selling Salsa Llaja.
