Fought against sous vide for years, now I get it after a disastrous holiday meal

Back in 2017 I ran a small bistro in Portland and swore sous vide was just a crutch for people who couldn't hold a heat. Then last Thanksgiving, my braised short ribs came out tough because the oven temp swung 40 degrees while I was juggling three other dishes. My prep cook had a little Anova in the back, he begged me to try it on the next batch. I threw in some chuck, set it at 131 for 36 hours, and when I seared those slices they cut like butter. I still love a good fire and a cast iron pan, but I've got a bath going for a pork shoulder right now. Anyone else have that one tool they mocked until a bad service changed their mind?

2 comments

2 Comments

fiona9851mo ago

Right? That's exactly how it went for me too. Cheap chuck roast after a ruined Sunday supper, now the bath gets used way more than my temper.

the_anthony1mo ago

Ha! Yeah I mocked the immersion circulator crowd for years too. Called it expensive water with a fancy heater. Then I tried to do a prime rib for my in-laws and the oven decided to act like a moody teenager, swinging temps left and right. Ended up with meat that chewed like a hockey puck. My buddy let me borrow his Anova the next weekend and I threw in a cheap tri-tip for 24 hours. It came out so tender I actually got a little mad about it. Now I've got one sitting in the cabinet next to the cast iron skillets, they don't talk to each other but they both get used.