I thought sous vide was just a fancy trend for home cooks

Back when I was working the line at a place in Chicago, I thought it was a waste of time. Then the new head chef made us prep a 72-hour short rib in one. The texture was unreal, and we could hold it perfectly for service without stressing the station. It completely changed how I handle big batches of tough cuts now. Anyone else have a kitchen tool they were wrong about?

3 comments

3 Comments

tylerw923mo ago

That "completely changed how I handle" thing is so true. It's funny how the best tools often seem like extra work until they just click.

pipera503mo ago

Nah, it's still just a fancy trend for most people lol. That short rib sounds good but who has three days to cook dinner? Seems like extra gear for a problem most home cooks don't have.

price.alice1mo ago

Wait, has nobody told you about the miracle of a Dutch oven yet? @tylerw92 gets it - once that thing clicks, you'll be planning your whole week around what you can braise. I mean yeah, three days for short ribs is a bit extra (you can get pretty close in like 5 hours, honestly), but the real beauty is being able to ignore dinner for two hours while it does its thing. That's not extra gear, that's just... dinner insurance against a bad day, you know?