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Skeptical about sous vide until a 62 year old line cook in Portland proved me wrong
I've been cooking in kitchens for over a decade and always thought sous vide was cheating, just a fancy water bath for people who can't sear. Last month a new hire at our spot in Portland, a 62 year old line cook named Marge, bet me a shift beer that her sous vide short ribs would beat my braised ones in a blind taste test with the staff. I lost that bet 14 to 3, and those ribs had a texture I couldn't get in 4 hours on the stove. Now I'm wondering if I should try it on our pork belly special or if that's just asking for trouble. Has anyone else had their mind changed about a technique they swore off?
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