Jump to content

Mark n

participating member
  • Content Count

  • Joined

  • Last visited

Recent Profile Visitors

The recent visitors block is disabled and is not being shown to other users.

  1. Hi, I am curious about cooking fish, particularly white fillets sous vide, chilling and then finishing and reheating at service. I constantly have the problem of keeping fish as some days I wont sell any and then have a rush. either the product goes off, or I run out. Would love to hear if this is a good process. I have seen fish served in functions with the use of regen ovens and am thinking that sous videing the fish under done and then finishing in a pan and oven. Thanks Mark
  • Create New...