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I finally tested a $300 sous vide machine against my old cooler method
I cooked two pork shoulders for 24 hours, one in the fancy gadget and one in a cooler with a $20 probe thermometer. The cooler pork was just as tender and juicy, maybe even a bit better because I could check it without opening a bag. So why do people push the expensive gear so hard?
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the_jennifer10d ago
You're right about the cooler method being solid. I did a brisket that way last summer and it turned out great. The expensive gear is for people who want set-it-and-forget-it convenience, but that doesn't mean it cooks better. My cooler never runs out of water or loses power either. Sometimes the simple way is just smarter.
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avery80510d ago
Come on, you got lucky with one cook. The cooler method is a huge pain to keep at a steady temp for a full day, you must have been babysitting it. My sous vide machine holds the exact temperature for days with zero effort, so I can actually leave the house. That precision matters for tougher cuts and it's way more repeatable. Your cooler might work sometimes, but the gear gives you perfect results every single time without the stress.
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