Changed my mind on sous vide after one bad steak night

I always thought sous vide was for rich guys with too much gear. Last month my brother dropped his Anova at my place and told me to try it on a pork shoulder. I was lazy so I just bagged it with salt and pepper, set it to 165 for 24 hours. Pulled it out, seared it in a cast iron with butter and garlic. That thing came out like nothing I've done in 12 years on the line. Probably the juiciest pork I've ever served, no dry spots, no guesswork. Still not gonna buy one full price but I might grab a used one off Craigslist. Anyone else had a tool they hated that just worked when they gave it one real shot?

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lisa82029d ago

165 for 24 hours on pork, that's some serious faith right there.

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