Unpopular opinion: I used to think sous vide was pointless until I actually tried it on a busy Saturday night.

For years I was that guy who said sous vide was just a fancy toy for home cooks trying to look professional. I figured it took too long and added extra steps to something you could do on a grill in 15 minutes. Then about 6 months ago our cooler went down mid-service and I had to batch-cook 40 steaks using a borrowed immersion circulator. I set them at 130 degrees F for 2 hours, finished them on a screaming hot cast iron pan, and they came out perfect every single time. No gray bands, no guessing doneness, just consistent medium-rare across the board. Now I'm wondering if I should ditch the flat top for certain proteins or if that's going too far. Has anyone else here been converted and regretted it later with some other dish?

3 comments

3 Comments

craig.olivia15d ago

Same thing happened to me but with pork chops, now I can't go back.

kai83915d agoTop Commenter

Sous vide eggs are a perfect example of why I still think its overhyped.

rowanr8815d ago

Steaks are the easy win with sous vide, but chicken thighs changed my mind completely. Did a batch at 165 for about 3 hours for a family dinner and they came out juicier than anything I've done on a grill or oven. Only regret is not trying it sooner for tougher cuts like chuck roast.