Sous Vide Equipment Can Boost Production

Sous Vide is a French method of cooking chicken that leads to high quality food at a fraction of the prep time. Can this help Elements restaurant turn the corner?

I'm looking forwardto working withthe Elements team.

If Elements is seriousabout Strip quality food

at neighborhood prices,

then we needto raise the bar,

and that's exactlywhat we're gonna do.

We have some newequipment in here for you.

Chicken,on the best of days,

takes how long to cook?

At least 20 minutes.

Do you have 20 minuteswhen you're busy?


What I'm introducingto you now

is somethingtotally different.

Behind you, we're gonnautilize the sous videequipment.

Narrator: Sous vide,French for under vacuum,

is a process of cooking foodin vacuum sealed bags

in a temperature-controlledwater vac,

usually forextended periods of timeat a low temperature.

This allows the cellwalls in the food

to remain intact,and as a result,

food is ableto retain more moisture.

This process allows foodto be prepared and cookedprior to service

while holding the productwithout overcooking.

We've got somechickens in there.

65 degreesfor four hours.

We're gonna open those up,we're gonna batter 'em,

drop 'em intwo to three minutes.

That is a beautifulfried chicken.

How much moreefficient is this?

More customersand more money.

So in a few minutes,the invest testis gonna start.

We're looking forturn times,

we're looking forpeople in and out.

All right.Let's do it.