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I used to think sous vide was just for fancy home cooks
For a long time, I saw those machines as a gimmick, something that took too long and didn't add real value in a busy kitchen. Then, about six months ago, I took over a banquet for 200 where the main was a prime rib. My usual method felt too risky with that volume. I borrowed a circulator from a friend as a backup, just to hold the meat at temp after a quick sear. The result was perfect edge-to-edge medium-rare on every single slice, with zero stress. It completely changed how I handle large-format proteins now. I still love my grill and my oven, but I can't deny the tool's place. Has anyone else had a moment like that with a piece of gear they initially wrote off?
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paigec1410d ago
My buddy had the same thing happen with a pressure cooker.
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mary23910d ago
Wait, was your buddy's pressure cooker incident actually similar? Because most modern ones have so many safety locks that a real explosion is pretty rare. I feel like @paigec14, people often mix up a messy steam release with the pot actually blowing up. Those stories get wilder every time they're told.
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