In this way, even the most “delicate” things (tender fish or chicken breast prone to drying out, as well as young vegetables) remain very juicy and soft, all that’s left is to later sear them in a pan and serve. Also, the sous vide method is useful to many because thermally treated portions in the same vacuum-sealed bags in which they were prepared can be stored in the refrigerator for several weeks. And having such prepared items, making lunch or dinner takes only a few minutes.
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Back then, due to the very high price, sous vide equipment was only available to kitchen professionals. On the other hand, for restaurants, the ability to prepare meals in advance is a real lifesaver! When a customer chooses and orders a dish, its preparation often must not take longer than 5-8 minutes. Meanwhile, the heaviest workload in restaurant kitchens is from early morning until the moment the doors open to guests. Then all preparatory work is done, and in the evening the focus is only on finishing the dishes and serving the customer. That is why you will find sous vide devices and prepared items made with them in almost every commercial kitchen!
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