- Joined Apr 29, 2011
I was using the use by home cooks as an example of how they are now mainstream.I'm not referring to a home cook or use, the OP was talking about a busy commercial setting. I'm also not saying they are "death machines." It's a tool and can be used properly or improperly, that's all on he person.
after they have been trained on them for the first time. They will be familiar with the SV once they have been trained to use it.Yes all of those items are based on the operator being able to do it correctly. The flip side I would say is most cooks or people working in the industry would already have experience if not at least a basic understanding of using items like a fryer and slicer while probably not SV. The training is just an added consideration for pros and cons.
In your example, I suppose driving for 30 minutes would be "faster" than flying for an hour. Basic math, right? But, what's faster than driving for 30 minutes to my destination?...
...already being there since yesterday. I don't have to drive 30 minutes today because I got all my travel done yesterday. (i.e. I sous vide 500 eggs yesterday so I don't have to poach eggs today) Not having to poach eggs is faster than having to poach eggs, yes?
Legitimate counterpoints? Lol. You can't make legitimate points about something you don't fully understand. I can try and argue with Stephen Hawking (just an analogy, not comparing myself to SH) about theoretical physics but I won't get very far, because I know next to nothing about it. But yeah, I'm still gonna tell him all the "legitimate" points I made, lol.
A few examples of your guys' "legitimate points"
-putting eggs in bags (not part of the process of SV eggs, which you would know if you've done it before).
-Takes too long (1 hr) to cook an egg during service (you don't SV the eggs during service, it happens well before...which you would know if you've done it before)
-Too much "manpower" (less manpower than paying people to stand over a rondo and poach eggs)
-Unsafe/bacteria farm (easily provable false, I'll say again)
-it's too trendy (SV been around since the 70s, prevalent in kitchens since like 2005)
-logistically cumbersome (only someone who hadn't done that before would say that, because it literally couldn't be easier)
-not 100% safe or 100% free of human error (what professional cooking method reaches that metric? None...zero)
They are familiar with a fryer
after they have been trained on them for the first time. They will be familiar with the SV once they have been trained to use it.
I had to look up what a telex machine was lol.Anyway I wonder what the OP ended up doing as I think SV eggs could work in their situation. I never realised there was such a divide on using a piece of equipment that has for a lot of professionals become commonplace. Maybe there were chefs arguing about microwaves in 1969 on telex machines. I will say because I’m in Asia I’ve never had to submit a HACCP plan and maybe that might be a deterrent to trying something new. Anyone that I have using one knows how to safely use it. It’s just not for everyone and hopefully jimmer has found a solution to his problem.
I’m sure that 300 eggs in 2 hours were beautiful .Let's hope so. But, is sous vide really the best solution for poaching eggs? Back in the day when I used to do brunches, we would push through on average 250 to 300 poached eggs per brunch. That's during a brunch that lasted from 11am to 1:30pm. We did it by keeping it simple. A poached egg takes 4 minutes if the eggs are room temperature. So, as part of the prep, we put out the eggs so they could come up to room temp. Next, I would put two people on the eggs. We would poach the eggs in a large saute pan that had a star shaped insert that divided the pan into 8 sections. On busy days, we would have up to 3 of these pans going at once and two people handling the eggs. That's 18 poached eggs every 4 minutes or so, all done to order so there was no holding.
I think you're going to find that the key to a properly poached egg is in the temperature of the water. It has to be a shade under boiling for the egg to cook properly. The yolk and the whites are going to cook at different rates given their differences in density. The hot water ensures that the white, which is mostly water to begin with, cooks as quickly as possible without overcooking the yolk that is insulated by the yolk. By the time the white is thoroughly cooked, the yolk has been heated sufficiently to serve. Et viola!
The relatively low temps used in sous vide are not going to cook the egg properly nor will it solve your time issues. If you increase the temperature of the sous vide to just below boiling, you may as well just poach the eggs in the traditional method.