Chef Tommy is back in the Jessup Maryland test kitchen, and has been experimenting with some pretty amazing recipes. He said that our last post on summer sous vide recipes inspired his creativity, and he wanted to create something complex and full of flavors that would really benefit from a sous vide method, while pairing it with the RATIONAL iCombi Pro, and the iVario Pro.
We have written plenty about the Henkelman Vacuum System in the past. It's the perfect addition to the restaurant that wants to get in to sous vide cooking, or the ideal companion in the bar for mixologists.
As the weather warms up and the days get hotter and longer, the desire to stand and babysit a meal cooked over the stovetop goes down the drain. Sous vide cooking can and will be the game-changer that your industrial kitchen needs, and is guaranteed to result in happier guests (because it's delicious) and happier staff (because it's less labor intensive.) The Henkelman Vacuum Sealer is the perfect item to achieve this rare and sought-after cooking method.
The craft cocktail movement has become exponentially more popular in recent years. According to Barman’s Journal, a craft cocktail can be defined as a cocktail where every element is handmade or tailored specifically to the drink. And while the benefits of selling and serving craft cocktails are numerous, the processes to create their ingredients can be complicated and time consuming.
[…]If you are a chef or foodservice director across the Maryland or Virginia, then you appreciate the value of a HACCP plan. HACCP (Hazard Analysis and Critical Control Points) is a systematic preventive approach that reduces risk during the food production process. The design measurements provided in this plan ensure that your final product is fit for consumption.
[…]Today's successful commercial kitchens are like well-oiled machines. Advanced technology and equipment efficiency are steering the foodservice industry in new directions. Chef-driven innovations along with distinct components and service equipment are optimizing the productivity of modern commercial enterprises. These under-the-radar kitchen machines are smarter than you might think.
[…]From pickling and infusing to marinating and tenderizing, there are some unexpected ways for foodservice operators to use vacuum sealing technology from Henkelman.
One of the best ways to see how vacuum sealing is for more than just sous vide, though, is to get some ideas from other chefs across the country who are using Henkelman in unique ways. Here are some thoughts from four of them.
[…]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?
[…]When you think of a vacuum sealer, your first thought probably goes straight to separating raw foods from air to keep them fresher longer. While keeping foods fresh is one reason to use vacuum sealing, there are many additional benefits of a vacuum sealer to explore.
[…]When you think about a vacuum sealer, you probably think about how it can help to preserve foods, marinate foods, and aid the sous vide cooking process. The truth is, a Henkelman Vacuum Sealer can do much more than that. From marinating chicken to creating the perfect craft cocktail, there are many benefits to a Henkelman Vacuum Sealer.
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