I used to think sous vide was just for fancy home cooks

For a long time, I saw those machines as a gimmick, something that took too long and didn't add real value in a busy kitchen. Then, about six months ago, I took over a banquet for 200 where the main was a prime rib. My usual method felt too risky with that volume. I borrowed a circulator from a friend as a backup, just to hold the meat at temp after a quick sear. The result was perfect edge-to-edge medium-rare on every single slice, with zero stress. It completely changed how I handle large-format proteins now. I still love my grill and my oven, but I can't deny the tool's place. Has anyone else had a moment like that with a piece of gear they initially wrote off?

3 comments

3 Comments

paigec142mo ago

My buddy had the same thing happen with a pressure cooker.

eric_murphy3627d ago

Yeah that's rough. I've seen a few of those stories turn out pretty scary. Hope your buddy wasn't hurt too bad by it.

mary2391mo ago

Wait, was your buddy's pressure cooker incident actually similar? Because most modern ones have so many safety locks that a real explosion is pretty rare. I feel like @paigec14, people often mix up a messy steam release with the pot actually blowing up. Those stories get wilder every time they're told.