Dead flies and dirty knife – Michelin-starred restaurant's hygiene failings revealed https://www.bbc.co.uk/news/articles/cvg3lgdne60o
by naltsta
Dead flies and dirty knife – Michelin-starred restaurant's hygiene failings revealed https://www.bbc.co.uk/news/articles/cvg3lgdne60o
by naltsta
8 Comments
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that seems way too high?
There isn’t a single Michelin starred restaurant that will serve fish at or above 75c. (Well maybe soups).
Many food control agencies don’t have any idea how sous vide works nor do they care. A great restaurant in my town also got closed for using Sousvide.
Jesus Christ they want to destroy the cod
I have read about using sous vide in restaurants in the UK before. It is allowed, but it’s understood to be higher risk, and therefore you can’t just be a cowboy about it.
You can do it if you have the correct *documented procedures, tests, and logs* in place, essentially. The problem is a lot of people don’t.
Because you can’t just do the temp test after cooking, one issue is you need to prove how long the centre of the food was at a specific temperature. You can only do that by using a thin temperature probe that punctures the sous vide bag. But you can do it with a foam seal stuck to the bag. ETi sell the equipment.
If you did the tests a bunch of times with the same weight + thickness of product, and temperature of water, and measured and logged it all to build a procedure, and built in a margin of error, you would be allowed to do it without the probe in the bag every time you cook something under those exact conditions. Though they might recommend periodic checks (and logs!) again, just to keep on top of any potential issues (just like you need to regularly check temp probes, sous vide water temps, etc.).
There was a very painstaking education process in New York with their health inspectors around this. It took a lot of back and forth over the years for them to accept sous-vide and adopt standards. I believe it’s all been sorted out now
https://www.nytimes.com/2008/07/23/dining/23sousvide.html
I suggest anyone who read the article to go follow the Chef on Instagram Gareth Ward. Dare I say from previous experience in other fine dining kitchens – Gareth’s is top notch and extremely well put together. I’ve never worked or eaten there, but based on videos, techniques, and friends in the industry across the pond, it’s a damn fine restaurant. A lot of these accusations in the article are just to garner more readers – I feel that many of the infractions are blown out of proportion.