wren217•6d agoMost Upvoted

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?

2 comments

2 Comments

sageellis6d ago

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

olivia_morgan86d ago

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