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Help - Sous Vide

Tim Hayward
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edsel

edsel

Posted
Posted
Hasn't sous vide been banned in NY?

Not banned outright, but the New York health authorities now require businesses to file an approved HACCP (hazard analysis and critical control point) plan. I'm not sure how many restaurants have bothered to do this, or how many have simply stopped using sous vide techniques. Of course there are probably some that continue cooking sous-vide and simply hope they won't get fined by the Health Department.

How strict are the authorities in the UK? Do they have special policies regarding sous vide?

My Photo Sets (mostly food!) :: Heartland Gathering Photos

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chefsimon

chefsimon

Posted
Posted
Hasn't sous vide been banned in NY?

Not banned outright, but the New York health authorities now require businesses to file an approved HACCP (hazard analysis and critical control point) plan. I'm not sure how many restaurants have bothered to do this, or how many have simply stopped using sous vide techniques. Of course there are probably some that continue cooking sous-vide and simply hope they won't get fined by the Health Department.

How strict are the authorities in the UK? Do they have special policies regarding sous vide?

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chefsimon

chefsimon

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i wouldnt say there is exact strict policies in the U, i think really a lot depends on what kind of day your health inspector is having , i have used sous vide for a while now and have had mixed responses from have to record temperatures every 2 hours, to one at the beginning and one at the end, i think if you have a good clean kitchen ans some written records your pretty much ok.

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ravelda

ravelda

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Nice review in the London Paper this evening for the Bacchus - seems you guys have got off to a flying start - you should put your menu up for all us eGulleters to see!

If a man makes a statement and a woman is not around to witness it, is he still wrong?

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  • 4 weeks later...
naebody

naebody

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Posted (edited)

A heroically misinformed article about sous-vide arrived from London news agency Specialist News Services last night, and has been picked up more or less verbatim in the Metro and Daily Record today. (Record story here and Metro here.) Prepare to be annoyed ...

Edit update: just noticed the reference to Ramsay "shunning" the technique ... really? Seem to remember he actually recommended it to one hapless cook on that Kitchen Nightmares thing, and I'd imagine that Maze makes liberal use of it.

Edited by naebody (log)
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TheBacchus

TheBacchus

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Ha ha - how incredibly misinformed. :laugh:

What kind of restaurant PR firm gives a quote like that? Obviously well up on the industry.

We are going to start an experiment today to see what happens when we "boil meat" for 48 hours. Although i'm pretty sure it will simply regress me to 8 years old at great grandmas for sunday lunch :laugh:

Ahh. Memories

<a href='http://www.bacchus-restaurant.co.uk' target='_blank'>www.bacchus-restaurant.co.uk</a>

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  • 3 weeks later...
camp_dick

camp_dick

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I'm sure the technology has moved on, but didn't the Roux bros have a place in Finsbury Circus back in the 1980s that served sous vide dishes prepared in a satellite kitchen? (Yes I DO mean it was floating in outer space). Rouxl Britannia, was it??

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