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Sous vide
I would like to utilize sous vide in my restaurant, but I want to learn more about sous vide cooking for large quantities, as I don’t want to waste quality meats. I have done it for small meals.
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2 Replies
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Level:
Scoolinary Team
Hi
Welcome to the Scoolinary community!
It’s great that you want to implement the sous vide technique in your restaurant. Cooking sous vide for large quantities comes with some additional challenges, such as precise temperature control, cooking times, and proper food regeneration without compromising quality. Good planning is key to minimizing waste and optimizing meat yield.
At Scoolinary, we offer courses on sous vide cooking that can help you refine your technique and apply it efficiently in your business.
Here are the direct links to the courses that might be helpful for you.
https://www.scoolinary.com/courses/sous-vide-cooking-technique
https://www.scoolinary.com/courses/sous-vide-at-home
https://www.scoolinary.com/courses/sous-vide-fish-and-seafood
https://www.scoolinary.com/courses/sous-vide-without-heat
https://www.scoolinary.com/courses/sous-vide-beef-and-lamb
https://www.scoolinary.com/courses/sous-vide-international-dishes
https://www.scoolinary.com/courses/sous-vide-and-grill
Let me know if you need more information!
Best regards.
scoolinary.com
17 video lessons to learn what, how and why it is worth trying sous vide
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Level:
Scoolinary Team
Hey there Chef Cort!
Welcome to the Scoolinary Community!
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