COOK AND HOLD PROCESSES
Sous Vide Mode
Sous vide (French for “under vacuum”) is one of the most precise cooking methods. Traditionally, it involves sealing foods in food-safe plastic bags and placing them in a temperature-controlled water bath. The water temperature is usually lower than traditional cooking methods, making it ideal for delicate dishes such as seafood, eggs, and vegetables. This method’s precision makes it popular for proteins like steak, poultry, and game. Sealing food in bags concentrates the flavor and maximizes juiciness. The biggest advantage to sous vide is that food simply can’t exceed the temperature of its water bath, so it cannot overcook. Sous vide is perfect for advanced staging.
CVap ovens offer the advantages and precision of sous vide, along with the ability to add or manage food color and texture…abilities that aren’t possible in an immersion circulator. You can match the production of a dozen circulators with a single CVap oven. Like traditional sous vide, CVap ovens utilize water as the primary heat transfer medium, but instead of water immersion, CVap uses heated water vapor. You can avoid the expense and mess of bags. But if you desire the flavor concentration that bags provide, CVap ovens handle them with no problem.
From the Blog
CVap Sous Vide Shrimp with Butter Herb Sauce
If you are looking for tender, perfectly cooked shrimp bathed in a light, buttery sauce with a bright, citrus-shallot flavor (with just a hint of thyme), you will love this one. This might spark some menu ideas since operators may look for lighter fairs in the upcoming warm weather season.
There is virtually no limit to what you can cook in CVap using a sous vide preparation. Because of CVap equipment’s unique ability to create and maintain precise temperature environments, even the most delicate products – like shrimp or fish – will turn out beautifully every time.