Greetings! I'm Damian Alvarado, the Executive Chef here at Alto Lakes Golf and Country Club.  I would like to share our techniwue for cooking cuts of meat, vegetables, and seafood.  It is a French cooking technique known as Sous Vide.  The term translates to "under vacuum," and it involves cooking foods in a vacuum-sealed pouch.  Heated in a water bath, it relies on perfect timing and precise temperature control.

With precise temperature control in the kitchen, sous vide cooking provides the following benefits:

Consistency.  Because you cook your food to a precise temperature for a precise amount of time, you can expect very consistent results.

Taste.  This style of cooking allows food to cook in its own juices.  This ensures that the food is moist, juicy, and tender.

Waste Reduction.  Traditionally prepared food dries out and results in waste.  For example, on average, traditionally cooked steak loses up to 40% of its volume due to drying out.  Steak cooked via precision cooking loses none of its volume.

Flexibility.  Traditional cooking can require your constant attention.  Precision cooking brings food to an exact temperature and holds it.  There is no worry about overcooking.