Sous-vide isn't that prevalent in the mass-market chains, but what is used is the technique of preparing the bulk ingredients in a central kitchen, vaccuum sealing in plastic and then transporting to the stores.
The stores then rewarm the food in a hot water bath before serving. This technique enabled a chain like Taco Bell to drop all cooking in-store. It also raised their average sanitation scores since the risk of undercooked food is practically nil.
Even the beloved Chipotle prepares some stuff offsite, like the barbacoa and carnitas.
The stores then rewarm the food in a hot water bath before serving. This technique enabled a chain like Taco Bell to drop all cooking in-store. It also raised their average sanitation scores since the risk of undercooked food is practically nil.
Even the beloved Chipotle prepares some stuff offsite, like the barbacoa and carnitas.