SideDish in Chicago: Corporate “Sous Vide”
Here’s a behind the scenes look and how giant chain restaurants make huge batches of soups, sauces, and liquids and seal them to transport or store. It’s not sexy but it’s reality. Meet Chef Tim Franks of CMS Flavorseal® Systems. They manufacture cook-chill bags and supplies. He loves to talk about reduced oxygen packaging.
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The soundtrack of Nancy’s ‘Nouvelle Vague’ production is not very clear, but it should be said that the technique he demonstrates is not sous vide. Rather, he just demonstrates the automated medium scale creation of chilled food portions. Since he sells the bags he refers to them being suitable for sous vide techniques.
Nancy, you are an idiot. No explanation needed
Worzel, the quotes around sous vide was an attempt at making a joke. I never intended to explain this guy’s action as sous vide. Sorry about the sound, it is very noisy in there. The technique is cook-chill-and seal.
Thanks yuranidiot. I wasn’t sure.
Perhaps you should stop with the jokes, as it is your defense every time you are called on something.
It is getting boring.
@Grady: Or perhaps you should develop a sense of humor…
I liked when you asked him if it would replace a chef and he side stepped it. Ha.