Vent: That sous vide bag burst at a catered event in Portland last night

I had a 40-person wedding dinner going and one of my circulator bags popped open, swamped the water bath with pork jus, and shut down the whole unit mid-service. Has anyone else had this happen with longer cooks, or should I just stick to poaching in hotel pans for big batches?

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1 Comment

wilson.kelly18d ago

Swamped the water bath with pork jus" sounds like every time I try to do something fancy in the kitchen and it backfires in the most dramatic way possible. It's like the universe punishes us for trusting gadgets over simple methods.