I was dead wrong about sous vide being a gimmick

For years I thought sous vide was just for rich home cooks with too much time, not for a line cook like me. Then my buddy brought in a chuck roast he'd cooked for 36 hours at 135F and it tasted like prime rib. I borrowed his Anova last month and tried doing a batch of chicken breasts for a busy Friday service. They came out perfectly moist every single time, no more dry chicken on the pass. Has anyone else here switched over from hating on it to using it weekly?

2 comments

2 Comments

simonbell1mo ago

My buddy brought in a 36-hour chuck roast last month and I had to eat my words after one bite. It got me thinking about how many things we write off as trendy or useless just because we haven't seen them done right yet. Same thing happened to me with meal prepping Sundays and using a pressure cooker for dried beans.

jason_robinson1mo agoTop Commenter

Man, ain't that the truth! I had the same thing happen with sous vide steaks, thought it was just another gadget fad until I actually tried one done right. @simonbell you hit the nail on the head, it's so easy to be stubborn about stuff we've never bothered to learn properly. I used to trash talk air fryers too, then my sister made wings in one that beat anything I've done on my grill. Now I just ask people to show me their method before I pass judgment, saves me from eating my words every single time.