paul87•28d 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?

3 comments

3 Comments

max_cooper2128d 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.

beth14728d ago

Ever try it for tough veggies?

patricia_carter28d ago

My old paring knife, @beth147, what specific veggies do you mean?