Always thought sous vide was overrated... then I did a blind taste test with pork chops

I used to think it was just another gadget for people with too much money. But last month at a friend's place in Portland, he cooked two identical chops - one sous vide then seared, one pan fried. The sous vide one was way juicier and had that perfect edge to edge pink. I actually apologized to him after because I'd been talking trash about his Anova for years. Has anyone else had a similar turnaround on a technique they swore they'd never use?

2 comments

2 Comments

jamesm388d ago

Did you find the texture made a big difference too? I had almost the same experience with chicken thighs a couple years back. Always thought sous vide was just for steaks and it felt like a hassle. But my neighbor convinced me to try it with a cheap cut of beef and it came out tasting like something from a restaurant. Now I use it about once a week, mostly for pork and chicken where you want that perfect doneness without drying it out.

jordan9038d ago

Did your buddy season them the same way? My friend Dave had a similar thing happen with a pork loin he did for a dinner party. He was so against the sous vide thing, called it cheating. But after he tried one that came out so tender it almost fell apart with a fork, he bought a unit off Craigslist the next week. Now he won't shut up about how his old way was basically ruining meat.