3
Shoutout to the old school butcher who made me eat crow about sous vide
He called it a water bath for people scared of fire, but after 12 hours on a brisket flat that came out like butter at his corner shop in Portland, I had to admit the machine earned its spot on my station, so what gadget made you flip your opinion after years of hating on it?
1 comments
Log in to join the discussion
Log In1 Comment
simonp401mo ago
Water bath for people scared of fire" is a solid line, I'll give the butcher that. But 12 hours on a flat is on the long side unless you're running it real low, like 135 or so. I've had better luck around 8 to 10 hours at 155 for that cut, then finishing it hard in a cast iron. Different tools for different jobs, but your mileage may vary depending on the exact cut and your setup.
6