Question about changing my mind on sous vide cooking
I've been line cooking for about 8 years now and always thought sous vide was just a gimmick for home cooks who watch too much YouTube. Last month my head chef made me try it on a batch of pork chops for a special we were running at the restaurant in Portland. I set the water bath to 135 degrees and left them in for 3 hours, then seared them hard in a cast iron. The texture was perfect edge to edge with zero gray banding. I still think it's not great for every situation, but that pork chop came out better than anything I've done on a grill or in a pan. Has anyone else had a kitchen tool or technique they were dead wrong about at first?