shanni-shanni Posted March 24, 2019 #1 Share Posted March 24, 2019 Does HAL kitchen use this method? Seems like the new 'in' thing. Tom Link to comment Share on other sites More sharing options...
taxmantoo Posted March 24, 2019 #2 Share Posted March 24, 2019 6 minutes ago, shanni-shanni said: Does HAL kitchen use this method? Seems like the new 'in' thing. Tom Only time we have been aware that they used it was for the De Librije dinner offered in the Pinnacle Grill on some cruises. Link to comment Share on other sites More sharing options...
CruiserBruce Posted March 24, 2019 #3 Share Posted March 24, 2019 It is very time consuming. Many land restaurants have issues with running out of sous vide cooked meats, as they have to be done somewhat in advance...due to the long cooking times. Finishing on a BBQ (at home) or on a stove top/grill is important for those who like "medium well" or "well" done. 1 Link to comment Share on other sites More sharing options...
kaell116 Posted March 25, 2019 #4 Share Posted March 25, 2019 From my understanding this companyhttps://www.cuisinesolutions.com/ Provides a lot of pre done sous vide products to cruise lines. I dont know if HAL is one of them but the food is pretty damn tasty and it comes out pretty well. I know that they deal with Norwegian at least but I wouldn't mind betting that some of the stuff they provide may go to HAL.... maybe. Link to comment Share on other sites More sharing options...
Hawaiidan Posted March 25, 2019 #5 Share Posted March 25, 2019 1 hour ago, kaell116 said: From my understanding this companyhttps://www.cuisinesolutions.com/ Provides a lot of pre done sous vide products to cruise lines. I dont know if HAL is one of them but the food is pretty damn tasty and it comes out pretty well. I know that they deal with Norwegian at least but I wouldn't mind betting that some of the stuff they provide may go to HAL.... maybe. Its 1 hour ago, kaell116 said: From my understanding this companyhttps://www.cuisinesolutions.com/ Provides a lot of pre done sous vide products to cruise lines. I dont know if HAL is one of them but the food is pretty damn tasty and it comes out pretty well. I know that they deal with Norwegian at least but I wouldn't mind betting that some of the stuff they provide may go to HAL.... maybe. Its too time consuming and not practical for a ship with thousands to serve.... Its cute but the galley is not equipped to do it Link to comment Share on other sites More sharing options...
Muushka Posted March 25, 2019 #6 Share Posted March 25, 2019 23 hours ago, CruiserBruce said: It is very time consuming. Many land restaurants have issues with running out of sous vide cooked meats, as they have to be done somewhat in advance...due to the long cooking times. Finishing on a BBQ (at home) or on a stove top/grill is important for those who like "medium well" or "well" done. Have you ever seen a steak come out of a plastic bag following sous vide? Trust me, you wouldn't want to eat one. They will sous vide the steak at rare temp and always do a quick sear on the stove top or BBQ. 1 Link to comment Share on other sites More sharing options...
CruiserBruce Posted March 25, 2019 #7 Share Posted March 25, 2019 5 minutes ago, Muushka said: Have you ever seen a steak come out of a plastic bag following sous vide? Trust me, you wouldn't want to eat one. They will sous vide the steak at rare temp and always do a quick sear on the stove top or BBQ. If you think the beef looks bad, you should see pork chops. Have seen sous vide cooking several times. Link to comment Share on other sites More sharing options...
RJ2002 Posted March 25, 2019 #8 Share Posted March 25, 2019 20 minutes ago, Muushka said: Have you ever seen a steak come out of a plastic bag following sous vide? Trust me, you wouldn't want to eat one. They will sous vide the steak at rare temp and always do a quick sear on the stove top or BBQ. We've prepared chicken at home sous vide, and agree 100%. It's best to do a quick sear in a hot pan or bbq to make it more appealing. However, I will say that this preparation does result in very tender and evenly cooked meat. Link to comment Share on other sites More sharing options...
shanni-shanni Posted March 25, 2019 Author #9 Share Posted March 25, 2019 This thread has gone sideways. I asked 'if HAL kitchen use this method', not to debate the look or taste of this style of cooking. Tom Link to comment Share on other sites More sharing options...
Rare kazu Posted March 25, 2019 #10 Share Posted March 25, 2019 On 3/24/2019 at 4:27 PM, taxmantoo said: Only time we have been aware that they used it was for the De Librije dinner offered in the Pinnacle Grill on some cruises. 5 minutes ago, shanni-shanni said: This thread has gone sideways. I asked 'if HAL kitchen use this method', not to debate the look or taste of this style of cooking. Tom I haven’t seen it used but I have not had a De LIbrije dinner offered on my cruises as Louis (taxmantoo) has. He is pretty accurate in his reporting 😉 1 Link to comment Share on other sites More sharing options...
skurvish Posted March 26, 2019 #11 Share Posted March 26, 2019 On the Zaandam a couple of weeks ago the head chef came by our table. I asked him this exact question (as I use SV at home myself) and he said no, they do not. He did not comment on any other ships in the fleet. Link to comment Share on other sites More sharing options...
Rare ottahand7 Posted March 26, 2019 #12 Share Posted March 26, 2019 Don't know if heating the Bouillabaisse in the plastic bag counts as sous vide. This was on the Oosterdam March 2018. This was a Rudi's dinner in the PG. Link to comment Share on other sites More sharing options...
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