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I called sous vide chicken at home a gimmick for 2 years, then a line cook in Denver did 40 covers with it during a rush and I shut up
He had 40 plates going out the same window and each breast came out the same temp, no dry edges, no pink middle, and I finally got why people pay $200 for one of these things, so what finally sold you on a piece of gear you used to make fun of?
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lily51110h ago
Oh man, I felt this in my bones. I read a piece from a chef a while back where he said the same thing, that he thought sous vide was for rich guys who couldn't cook, then he watched a guy at a steakhouse nail 60 filets in one dinner service without a single one coming back. That story stuck with me because it's not about the machine making better food than a skilled cook, it's about the machine making sure every plate is the same when you're getting slammed and there's no room for error. I used to roll my eyes at the price tag too, figured it was just hype for people who wanted to feel fancy in their own kitchen. But hearing how it saves your butt when you've got a hundred things going at once changed how I looked at it. It's less a gimmick and more like having an extra set of hands that never screws up.
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