I finally gave sous vide a real shot after thinking it was just a gimmick

For years I thought it was a waste of time and gear. Then, about three months ago, I had to cook 80 perfect medium-rare steaks for a wedding party. My buddy loaned me his Anova, and I did a test run with a cheap chuck roast. After 24 hours at 135 degrees, it was the most tender thing I've ever served. Now I'm torn between the old-school sear-first method and this new precision. What's your take on sous vide for high-volume events?

3 comments

3 Comments

riley_west29d ago

I mean, it's really just meat in a hot water bath. People act like they discovered fire or something. Glad it worked for your party though, but let's not act like it's brain surgery.

jamesf261mo ago

It's just a fancy way to boil meat in a bag, right?

patricialee1mo ago

Ever wonder why the meat stays so juicy? I used to think it was just boiling too... but the low temp makes a huge difference.