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I've never worked in a restaurant that used the technique so I'm a bit skeptical as to how you can apply it in a working kitchen. I bit the bullet on buying the equipment for personal use and now want to use it at work. I hope it can help my line by shortening ticket times and improve plate consistency.

I would like to do my berkshire chops, chicken, and maybe some fish specials using the technique. What I do not understand is getting service pars down. When I've tried doing it on my own I intend to eat the product straight out of the bag. No problem.

At work I don't have the luxury (or room) of running 3 baths continuously and all at different temperatures for whatever I may be doing. Some nights I sell 3 pigs and others I sell 12. Some nights I'm very heavy on chicken and then don't sell any exactly one week later. So how do you make this technique practical with numbers all over the place? Can you cook the product for "X" number of hours, cool in the bag for a day or two, then reheat to order? If so how do you reheat and how much time does it take?

Could I take a previously sous-vide pork chop that was done medium-ish and that was cooled in the bag overnight, cut the bag open and pull out the cold chop when I get an order, sear each side in the pan, then drop in the oven for a minute (or whatever) to bring the warmth back? Please explain.