1. Save steps, sous vide-style
Instead of purchasing raw meat products, Stephanie Dyehouse, culinary development supervisor for Cincinnati Public Schools, sources sous-vide beef and pork from a supplier. The meats are fully cooked and vacuum sealed, and they “give us the flexibility to create any flavor profile we choose simply by changing the spices or sauces,” she says.
For the popular new chilaquiles bowl served at Minneapolis Public Schools, chef Mark Augustine sous vides pork carnitas in the district’s central commissary kitchen. The pork is cooked in a tangy red sauce and topped off with fresh cilantro, jalapeno and queso fresco before serving.