I still think sous vide is overrated for most line cooks

Got called out by a new guy last week after I trashed the circulator we keep in the back. He showed me a 24 hour short rib that came out way better than my braise, texture was spot on. I've been doing this 12 years in Chicago, but that one plate made me rethink the whole thing. Anyone else come around on tech they swore they hated?

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