Recent interest in food production systems which provide dishes for consumption at a later time, coupled with the heightened concern over food safety, have led many institutions to become involved in the study of the sous‐vide cooking method. Research studies on the sous‐vide system over the last five years, together with the experience of commercial catering establishments using the system are reported. The constraints and implications of producing food dishes by this method are highlighted drawing attention not only to the positive attributes, but also to the limitations of the system if it is wrongly understood or misused.
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