I called sous vide a gimmick for years until I did a 48-hour short rib

I was that guy saying crock pots do the same thing for less money. Then I actually tried a 48-hour short rib at 135F and the texture was like nothing I've ever gotten from braising. Has anyone else had a technique they trashed until they tasted the results?

2 comments

2 Comments

nguyen.angela9d ago

Yeah but did you do a 72-hour chuck roast yet?

the_thomas9d ago

72 hours seems like more effort than chuck deserves.