Am I the only one who thought sous vide was just for fancy restaurants?

Overheard a line cook at a diner say he uses a $40 immersion circulator to make perfect cheap steaks at home, and I tried it last weekend on a chuck roast. Never going back to guessing doneness on a pan again - anyone else convert to this for weeknight dinners?

3 comments

3 Comments

lewis.mila7d ago

Chuck roast needs way longer sous vide than a steak though.

the_olivia6d ago

See it the opposite way honestly, I like chuck on the shorter side lol.

sean8546d ago

Agree completely, that cut really needs the extra time to break down.