In the realm of culinary innovation, restaurant owners should always keep the spirit of creativity alive. Whether it's exploring novel payment methods for customers, offering diverse dining experiences, or introducing exciting menu items, thinking outside the box is key to setting your establishment apart.

In the culinary arena, innovation can manifest itself through the adoption of new cooking equipment and techniques. Currently, one of the most significant trends revolutionising the restaurant industry is the practise of sous-vide cooking. If you're unfamiliar with sous vide, this article will provide you with an overview and demonstrate how this method can be a game-changer for your restaurant.

Sous-vide cooking is not only a healthy choice but also a culinary revelation. Thanks to the enhanced flavours of sous-vide-prepared food, there is little to no need for additional salt or fat during the cooking process. Furthermore, vacuum-sealing the food preserves essential vitamins and minerals, unlike traditional methods such as boiling or steaming.

What is Sous-Vide?
The term' sous-vide,' of French origin, translates to 'under vacuum' and has its roots in the 1960s, when restaurants began experimenting with how different temperatures affect food. Sous-vide essentially involves sealing food in a vacuum pack and cooking it in a water bath or steam environment at a low temperature.

Sous-Vide Cooking
Sous-vide cooking results in food that is moist and brimming with nutrients.

While the food cooks, the vacuum-sealed environment ensures that it retains its moisture, texture, and shape, resulting in perfectly cooked dishes.

Renowned innovative chefs like Heston Blumenthal, Joan Roca, and Thomas Keller have embraced sous-vide dishes as a unique selling point. However, this doesn't mean your restaurant can't leverage this distinctive cooking technique in the future.

Advantages of Sous-Vide Cooking
While conventional cooking techniques such as roasting, baking, pan-frying, deep-frying, and boiling have their merits, they can sometimes strip food of its natural colours, vitamins, and flavours. Sous-vide, on the other hand, gently cooks food within a protective vacuum seal, preserving these essential elements and delivering outstanding food that is both visually appealing and delectable.

Sous-vide cooking also promotes healthier dining. In addition to safeguarding vital vitamins and minerals, it eliminates the need for excessive salt and fat during the cooking process. Sous-vide dishes showcase food in its purest form, vibrant and bursting with flavour.

This is why recipes featuring red meats, seafood, and vegetables are excellent candidates for sous-vide preparation, as the food retains its rich appearance and taste.

Interested in Sous-Vide?
Embrace sous-vide cooking with confidence, even with your combi oven. If you are concerned that sous-vide cooking requires an array of specialised kitchen equipment, worry not; all you need is a commercial vacuum sealer like PureVac and a Rational SelfCookingCenter® from ICE Group - Hospitality Warehouse Direct.

With the sous vide option, simply place the vacuum-sealed food into the oven and relax. The cooking cabinet maintains its temperature and steam saturation, ensuring that the food cooks to perfection while preserving its essential qualities. Additionally, a temperature probe can be used to monitor the cooking stage without piercing the vacuum seal.

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