zuuum wrote:

> 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

But scary anaerobes like C. botulinus can thrive unless temperatures
and pH are very carefully controlled.

> Larger foodservice operations would give much more weight to those
> advantages than a small scale operation.

Not really. The first restaurant I used it in (before it even had a
name, in 1976) had 72 seats and turned no more than about 150 covers
at its busiest. Later, when we'd expanded the operation to about 5
times that size, the bagging went a long way towards levelling out our
prep and spoilage/waste concerns.

Pastorio