Thanks for this thread everybody! I had totally forgotten about the chicken bug before this, but this has actually given me an idea for tomorrow's tiki menu! I will post pictures, assuming all goes well!
Depending on the meat, I will often sear pre vac bagging, and again at the end. The first sear will soften in the water bath but it does intoduce some Maliard reaction flavour to the bad. The final sear gives a little more colour, and crust, if that is desired.
This was a course from valentines menu. We did a tasting menu based around sexy scenes from film. This was inspired by Cronenbergs The Fly, The Teleported Steak. The idea being the meat being "teleported" is broken down and reassembled, I used RM to combine tenderloin, striploin and prime ribinto a "supersteak." This turned out to be a logistical nightmare, but the results we well worth the effort.
I was wondering if anybody had any experience using Freshbooks for small foodservice/cateering businesses? It looks a little "a-bomb to an anthill" for my business, but it has come highly recommended. Any advise or alternatives somebody would like to share?