Warning: I thought sous vide was just a fancy gimmick for home cooks

My buddy in the next kitchen over kept pushing me to try it for a 72-hour short rib special, and I finally caved just to shut him up. The texture was unreal, like butter, and we sold out in two nights. Has anyone else been stubborn about a technique that actually worked?

3 comments

3 Comments

joseph_green1326d ago

Yeah, that "texture was unreal" part got me too.

garcia.wren26d ago

Honestly though, it's not just about the time saved. The real win is how it makes cheap cuts of meat turn out so tender. Maybe it's just me but that's the game changer.

adams.river26d ago

Tbh I was the same with pressure cookers until I made a stew in half the time. Joseph_green13 is right, that texture thing changes your mind fast.