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Thought sous vide was cheating for 3 years until a guy at a steakhouse in Kansas City set me straight
I used to roll my eyes at cooks who bagged everything, figured it was a shortcut for people who couldn't work a grill. Then this old chef showed me his 48 hour short rib coming out the same every single time, and I couldn't argue with 60 identical plates on a Saturday night. Any of you still hold out on it or has everyone come around by now?
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wright.taylor25d ago
The whole "shortcut for people who couldn't work a grill" thing was me for a while too. What got me was watching a guy nail medium rare edge to edge on like 40 filets at once with zero guesswork, then finish them in a screaming hot pan for the crust. You just can't do that on a grill when you're pumping out plates. I still love live fire for stuff I'm cooking at home, but for consistency at volume it's not even close.
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