I am diving into a new endevour, and if anyone is willing, please share your best practicies, in order for me not to drawn.
Couple of words about me- 18 years in the cruise line industry, last 5 working as a Maitre'd, on the rivers in Europe. Never worked as a chef though. Settling back on land, I found really good offer to rent a fully equipped restaurant with high end equipment including professional sous vide machine and vaccuum machine.
Now, planning strategies, making recipies with Chefs- friends from the cruise lines, it looks like noone really knows much about sous vide, and its practical usage. Skilled stuff is very hard to find back home. Ignorance and low professional standards are like plague- everywhere. There are only couple of restaurants I can go, and meet part of my expectations. I've been reading and reading about sous vide, and I find it great way to start the business, but you can't practically think of everything. Things gonna pop up all the way through the journey.
My question is- How practical is for example to cook lets's say 10 kilos of chicken breasts via sous vide and use it for whatever needs- pasta, grilled chicken breast, some asian style chicken, etc. The overproduction will be chilled and refrigerated used later on for lunch pot dishes, and cold salads. How far I gonna be from the original recepie making chicken adobo or chicken satay, or fried chicken nuggets or anything, just finishing the sous vide product, with the corresponding sous, or technique? Also- what are the juices from the bag best for?
Thank you all.