The big deal with this is the fact you cannot overcook your product.
Shrimp, Lobster, etc at 135 degrees is always flaky and tender, even if cooked all day. Never gets rubbery.
Same for steaks, pork chops, etc.
Big deal for preventing waste in commercial kitchens.
End of the day, take remaining product, blast chill, serve another day.
Also prevents "shrinkage", increasing yield, Not a big deal at home, but serious money at work.
Combi ovens are best for this type work.
Shrimp, Lobster, etc at 135 degrees is always flaky and tender, even if cooked all day. Never gets rubbery.
Same for steaks, pork chops, etc.
Big deal for preventing waste in commercial kitchens.
End of the day, take remaining product, blast chill, serve another day.
Also prevents "shrinkage", increasing yield, Not a big deal at home, but serious money at work.
Combi ovens are best for this type work.
