I thought sous vide was just for steak guys until a pop-up in Portland changed my mind

For a long time, I saw those machines as a gimmick for home cooks, not a real kitchen tool. Then I worked a weekend pop-up where the chef used one for a pork shoulder, holding it at 165 for 18 hours. The texture was perfect every single time, and we served 200 plates without a single piece being dry. What's something you were totally wrong about that turned out to be a game changer?

2 comments

2 Comments

zarap1420d ago

That pork shoulder story really shows how sous vide can handle big batches with zero stress. It turns tough cuts into something special without needing constant babysitting. What other kitchen tools get written off before people actually try them?

willowthomas20d ago

Pressure cookers get a bad rap for being dangerous grandma appliances, but they're just fast, set-it pots now. People see the steam and panic before realizing it's just a quicker way to make beans or stock.