The History of Sous Vide Cooking (and Why You Should Start)

An evenly cooked ribeye steak. An egg with a runny yolk at its ideal consistency. A juicy chicken breast. Even tender, flavorful vegetables. What do all of these dishes have in common? They are ideally prepared using sous vide cooking. But what is sous vide cooking, exactly, and how has it become one of the most popular cooking methods in today’s foodservice operations?

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Chef Tommy's Sous Vide Pork Belly

Chef Tommy has access to all the top-of-the-line equipment that restaurant operators long to have, and part of his challenge as an executive chef for a company like High Sabatino is to push the limits of the commercial foodservice equipment in our test kitchen. Not only does he love working with all the chef-driven equipment we have, but it helps him build knowledge to better assist our customers. Let's take a look at a quick example.

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Now Introducing Canadian Beverage Supply

If you're running a commercial kitchen or restaurant in the Virginia and Washington, D.C. area, you're already familiar with, and buying from High Sabatino. We take pride in offering the best brands for our business partners to find success and grow their companies. For that reason, we're always looking for new manufacturers to represent that share our values for quality and flexibility.

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Commercial Steam Cooking 101: The Benefits of Steam Cooking and How to Make It Happen

Steam cooking is one of the healthiest alternatives in commercial kitchens, whether it's a K-12 cafeteria in Maryland a university dining facility in Virginia or a restaurant in D.C., more and more chefs are turning to steam. But it's not just for health benefits.

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Chef Tommy's Pizza with IRINOX and RATIONAL iCombi Pro

Chef Tommy has been in the Jessup, Maryland test kitchen lately, experimenting with new equipment, functions, and (most importantly) recipes. We love putting new combinations together and testing the settings of the equipment that we have inside the High Sabatino test kitchen. 

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