I thought sous vide was just a gimmick for home cooks

My head chef at The Oak Room in Boston made us start using it for our lamb chops about six months ago. I rolled my eyes at the extra step, but after cooking 40 chops to a perfect medium rare every single time, I had to admit it worked. The texture is just better, no gray band at all. Anyone else have a kitchen tool they were wrong about?

3 comments

3 Comments

nancy52418d ago

But have you ever tried a good cast iron pan? I was sure they were just heavy and fussy, but once you get it seasoned right, nothing cooks a steak better at home.

west.anna18d ago

That's so true about cast iron. It's like a lot of things that seem hard at first, but then become second nature. You see it with sourdough starters, fixing old cars, even learning to knit. The initial fuss pays off big time later on.

rose_craig977d ago

Honestly, I was the same with my immersion blender. Thought it was just for fancy soups until I tried making mayo with it. Tbh, I looked like a total fool fighting with a whisk for years over something that takes two minutes. My kitchen ego took a real hit that day.