While it is still a fairly new cooking method in the foodservice industry, sous vide certainly has its place in the commercial kitchen. Cooking with a sous vide machine is quite easy; fish, meat, or vegetables are placed in a vaccum sealed bag, infused with marinades, seasonings, etc., and submerged in a mildly heated water bath until the food is cooked. With a sous vide machine, food can be set and forgotten about, allowing chefs to spend their time preparing other foods that are more timely. These machines are especially beneficial for catered events, cafeterias and buffets where large amounts of food can be prepared in advance.
