I was dead wrong about sous vide being just a gimmick

After ruining 5 expensive steaks on the grill last summer, I finally tried my buddy's Anova circulator and the ribeye came out perfect edge to edge at 130 degrees, so is it worth dropping $150 on one or should I keep borrowing his?

2 comments

2 Comments

lopez.simon1mo ago

Man oh man, I felt the exact same way. I was all about searing on cast iron and thought sous vide was just some fancy gadget for food nerds. Then I tried a chuck roast for like 30 hours and it came out tasting better than prime rib... hard to argue with that.

maryt621mo ago

Pfft, 30 hours sounds a bit much though. 24 does the job fine.