I rolled my eyes at sous vide for years until a buddy in Austin showed me his perfect medium-rare on a 72-hour short rib.

Honestly, I was convinced it was just a gimmick for home cooks, but seeing that texture and consistency right before a huge catering event changed my whole prep schedule, so has anyone else had a total 180 on a piece of gear or method?

3 comments

3 Comments

sageellis2mo ago

Did you hear about my friend who swore off pressure cookers?

olivia_morgan82mo ago

Totally get that. Felt the same way about air fryers until my sister made these crispy Brussels sprouts that changed my mind overnight.

schmidt.willow15h ago

Did you try roasting them with a little oil and salt first? I used to hate Brussels sprouts until I started cutting them in half and getting the cut side properly brown before flipping. The caramelization really kills that bitter taste and makes them almost sweet.