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I thought sous vide was just a gimmick for home cooks
For years, I avoided it, thinking it was just a way to make simple things overly complex. Then, at a pop-up dinner in Savannah, I had to cook 40 perfect medium-rare strip loins for a seated event. A friend lent me his Anova and I pre-cooked them all to 130 degrees, then just seared them to order. Every single one was exactly right, and the stress level was zero. Has anyone else found a specific kitchen job where this method saved the day?
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