I am curious how different chefs deal with sous vide items during service do you fire portions to order ( how do you kep track of them in the bath) or do you start the night with some fired early and pull out as needed. Mostly how to keep track of whats cooked and not fully cooked
sous vide during service
in the past if its a tasting menu i pre fire, then drop in the water the appropriate course ahead so it has time to warm ( snails cheeks etc) or if cooking from scratch the same but figure your timing. if you are running large fast service i would find the time it takes to cook x portion at x temp and maybe sharpie or mark the bags . otherwise i would say to pre cook and reheat sous vide to service maybe at a lower temp than the original peak temp. hope this helps
You can pre cook and hold at a lower temp...as long as proper precautions are taken. You can use clips, like the big colored kind you use to hold potato chip bags shut, and clip them to the side of the lexan or whatever...and set a timer for each one once you figure our the time it takes to cook. Depends on how many circulators you have and how many different items you cook at what temps.
A lot of places pre cook, hold at a resting/lower temp, then sear and slice on the fire/pickup.