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Thought sous vide was for tech bros until a 68 year old line cook in Dallas proved me wrong
I rolled my eyes at the whole setup for years, then he pulled a perfect medium rare short rib out of a plastic bag and I shut up fast. Now I use one for 8 hour braises on prep day. Anyone else come around on a piece of gear they used to hate?
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max6811h ago
The one thing I'd push back on is calling that a sous vide trick, because a long braise in a bag is really just low and slow cooking with better temp control. The technique has been in professional kitchens for decades, way before any app or gadget crowd got hold of it. Glad it clicked for you though, the short rib thing is real.
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