Shoutout to the line cook who saved my fish station last Friday in Portland

Honestly, I've been debating whether to keep the classic pan sear method or switch to a sous vide for salmon during rush. Last Friday at the Pearl District spot, my line cook Marcus grabbed the backup saute pan mid-shift and nailed a perfect crust on 12 orders in 8 minutes flat. The sous vide gives you consistency but loses that crunch, you know? Which side do you lean on for a busy Friday night service?

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spencer_johnson221d ago

You ever try the reverse sear method for salmon? I used to be all about sous vide for the texture, swore by it for years until a buddy talked me into trying a high-heat pan sear with a quick oven finish. That crust Marcus pulled off sounds exactly what converted me. Now I look for that crispy skin every time, even if it means a little more work during service. The consistency trade off is real, but that crunch wins out for me now.