I was dead wrong about sous vide... until my buddy proved it

For like 2 years I thought sous vide was just a gimmick for rich home cooks with too much time. Kept telling my line cooks it would never replace proper pan searing and temp control on the fly. Then my buddy Matt brought in a brisket he did for 72 hours at 135 and served it at a staff meal. That thing was like butter with a crust I couldn't believe came from a kitchen torch. Now I have a cheap Anova in my garage and I've done short ribs and pork chops that come out perfect every single time. Anyone else have a technique they hated on principle until someone showed them the real results?

2 comments

2 Comments

sage_rodriguez13d agoMost Upvoted

Can you use the torch for other stuff too, or is it just for searing that crust?

fionaf1913d ago

Wait Matt didn't use a torch for that brisket? I bought a cheap plumbing torch from Home Depot for like 15 bucks and it works way better than the fancy kitchen ones.