Warning: The new bistro downtown is using pre-cooked proteins.

I ate at 'The Copper Fork' in Springfield last night and saw them drop a vacuum-sealed bag of chicken into a hot water bath. The line cook then just seared it for color. Is this a smart way to manage a small kitchen, or does it cross a line for a place charging $28 for an entree?

2 comments

2 Comments

richardh445d ago

Honestly, that's just modern kitchen work. Sous vide is a legit cooking method, not some cheat. It lets a small crew nail the perfect temp every single time, which is way better than serving dry chicken. The sear at the end is for texture and flavor, so it's not like they're just warming up a TV dinner. For twenty eight bucks, you're paying for the whole experience and consistent quality, not just how many raw pans they have on the line.

rosel835d ago

But what about the places charging that much for a steak that clearly came out of a bag with zero sear or finishing? Is it still worth the price if they skip the part that actually makes it taste cooked?