Let me tell you… With Frank The Chef.
A friend of mine has whispered into my ear. A few months back restaurants were getting popped left and right by the health department. For using a new cooking method called Sous Vide, which roughly translates to “under vaccum”. This method infuses, marinates, quick pickles and tenderizes. Restaurants were being forced to send a sample of their sous vide product to a food science facility for bacterial testing. Once the test results were in, the restaurant was approved or they must fill out proper paperwork for the health department. Following guidelines set by the state health department. From what I hear the state health department has change its views and now is not requiring a “third party” to use the process. Making it easier for the little guys but not really. Sous Vide cooking means you are going to get better food from restaurants, that are using the sous vide method!! That’s exciting for all of us! Next time you are eating a protein that melts in your mouth, ask your waiter…. Excuse me, is this sous vide? Look for a few upcoming recipes that we will be Sous Viding.
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