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?

2 comments

2 Comments

tylerw9213d 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.

pipera5013d 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.