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Warning: I thought sous vide was just a gimmick for home cooks | Chefs - Vivisector

paul87•5mo ago

Warning: I thought sous vide was just a gimmick for home cooks

I finally tried it for a 48-hour short rib special after a buddy in Austin swore by it, and the texture was unreal. Has anyone else been totally wrong about a piece of gear they avoided for ages?

4 comments

4 Comments

max_cooper215mo ago

Wait, is a 48 hour cook even safe with sous vide? I thought the whole point was the low temp pasteurization over time, so it should be fine, but that still feels like a long time to leave something cooking. I avoided sous vide for years too, mostly because I didn't get how it could be better than just using my oven or grill. Turns out the control is the real magic, not just the gadget itself.

grant1554mo ago

Guess I'll throw my hat in the ring here. I was dead wrong about those immersion circulators for years, thought they were just another kitchen toy. Then I did a chuck roast at 135 for 24 hours and it came out like prime rib, totally changed my mind. @beth147, since you mentioned veggies, I ruined a batch of carrots at first because I didn't dry them off before searing, they came out all mushy and wet. Learned the hard way you gotta pat them bone dry or hit them with a torch for that crust. That 48 hour short rib sounds next level though, makes me want to try something crazy like a whole brisket.