"zuuum" > wrote in
:

> Besides reduced loss of vitamins and some flavor, Sous vide has a
> number of advantages
>
> 1. absolute portion control - food cost and weight consistency
> 2. zero cross contamination from subsequent storage, handling or
> preparation areas
> 3. lack of oxygen reduces the development of most food borne pathogens
>
> Larger foodservice operations would give much more weight to those
> advantages than a small scale operation.

That's probably the right venue for it. I can't see any possible advantage
in home cooking.


--
Wayne in Phoenix

If there's a nit to pick, some nitwit will pick it.