Rant: I used to think sous vide was just fancy junk for food snobs

I spent years running a busy line in Portland and laughed at guys hauling in those immersion circulators. Then I got stuck doing 200 covers for a wedding and used one to hold 40 pork loins at temp for 3 hours, and the meat came out perfect every plate. Has anyone else here been dead wrong about a tool they swore they'd never use?

2 comments

2 Comments

king.kevin1mo ago

Take those pork loins off at 130F and hold them for an hour without pulling the bag. That method changed my mind completely. I was dead wrong.

the_max1mo ago

Man that sounds like a lot of work for a pork loin.