I thought sous vide was a gimmick until I tried it on a pork shoulder

For years I laughed at the guys hauling immersion circulators to work, figured it was just another gadget for home cooks with too much money. Then I did a 24 hour pork shoulder at 145F for a staff meal at my place in Portland and it came out like the best BBQ I ever had, zero drying. The texture blew me away and now I use it for tough cuts on the regular. Anyone else change their mind on a tool after seeing the results firsthand?

2 comments

2 Comments

the_jana18d ago

Ignore half the gear snobs and just use what works.

hannah38518d ago

Half the gear snobs might be wrong, but good gear really does make a difference for beginners.