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?

3 comments

3 Comments

zarap141mo 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?

willowthomas1mo 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.

jamie_clark7d ago

Oh man, pressure cookers are the ultimate example of this! My mom had one of those old school ones with the jiggly weight on top and I swear it sounded like a steam locomotive about to blow. Wouldn't touch one for years. Then a buddy made carnitas in an Instant Pot and I had to eat my words, literally. They're basically just a faster, sealed pot that builds up heat and pressure like a car tire in summer. I still get jumpy when it starts hissing but man does it save time on beans or a tough chuck roast.