1
Spent $400 on a sous vide circulator and I'm not sold on the hype
I got an Anova Precision Cooker last year thinking it would change my game, but honestly, it just adds another step and a ton of plastic waste with the bags. For a busy service at my spot in Tacoma, searing 40 steaks to order after a bath is a real bottleneck. Has anyone found a good way to integrate these into a high-volume kitchen without slowing everything down?
2 comments
Log in to join the discussion
Log In2 Comments
carr.lily25d ago
But you're doing the searing AFTER the bath, right? That's your whole bottleneck right there, doing it to order. Why not sear a big batch ahead of service and just hold them?
6
mia63825d ago
Ugh, that whole sear-ahead idea gives me flashbacks... we tried holding a batch of pre-seared pork chops warm once and they turned into leather shoes in the window. The sous vide was perfect but that hold just killed the texture. Maybe it works for some cuts but it really messed up our flow that night.
4