Consistent quality with Sous-vide cooking

Cooking on site at events presents many problems. Its an environment that is open to the elements and although we try to put everything in place its not quite like working in a professionally equipped kitchen. Over the years we have learnt that putting quality into our dishes back at base is the best way to do things, leaving little or no prep to be done on site. An example of this recently has been the way in which we cook our meats. Sous-vide cooking has hit the mainstream over the last few years, but its been around in catering circles for a long time. The French devised the method way back in the early 20th century and it has since been used in many applications. We use it to cook all of our slow cooked meats. This year we are offering lamb cooked two ways (as in the image above). The shoulder is cooked sous vide in a marinade of rosemary and garlic for 17 hours @ 78 celcius. It is then chilled and taken on site already marinaded and cooked. All we have to do is bring it back to temperature and serve. easy.........