I happened on this Op-Ed piece in the NY Times today and thought some of you might find it interesting. The columnist explains the process of sous vide but not the reason the Dept. of Hygiene has proscribed it. Does anyone else know? Is the poaching liquid at too low a temp to eliminate harmful bacteria trapped on the food and in the packaging material?
Do many of you chefs use this technique often?
As the recipient of a week long case (and hospitalization for) of food bourne staphylococcus and campylobacter from a NY restaurant, I'm all for strict food handling regulations that have real teeth. However, the complete elimination of the technique of sous vide seems a little extreme.
Here's the article:
http://www.nytimes.com/2006/04/27/op...html?th&emc=th
Do many of you chefs use this technique often?
As the recipient of a week long case (and hospitalization for) of food bourne staphylococcus and campylobacter from a NY restaurant, I'm all for strict food handling regulations that have real teeth. However, the complete elimination of the technique of sous vide seems a little extreme.
Here's the article:
http://www.nytimes.com/2006/04/27/op...html?th&emc=th
