3 ways to save money with water baths
Sous vide can save time and money
Reduce your costs
1. MINIMUM SHRINKAGE RESULTS IN GREATER YIELD
During the cooking process, there’s an average of 20% shrinkage.
the fillet i.e. greater yield.
Cooking a 225g fillet steak could shrink when cooked on the hob and appear similar to a 180g steak.
Using a 180g steak in the first place and cooking in a water bath will result in a cost saving of approx 20% through minimum shrinkage.
Savings after using a smaller meat cut
Average cost of 1 x 225g fillet steak
Average cost of 1 x 180g filled steak
Value of saving per fillet steak
Number of steaks served per day (2 services)
Value of saving from using a smaller fillet steak
Per week (6 days/week)
Per year (52 weeks)
All the above values are approximate and only to be used as a guide.
2. CONSISTENCY LEADS TO LESS FOOD RETURNED
3. MISE EN PLACE – SAVING TIME WITH SLOW COOKING PROCESS
been chilled and stored by the time service begins.
fridge until next service, this reduces waste and saves money.