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I bought a $400 sous vide machine and it's mostly just taking up space
Everyone talks about sous vide like it's a must-have, but I find it more trouble than it's worth. I got a popular model last fall, thinking it would change my protein game. For a busy line, the long cook times just don't fit. I can get a better sear and control with my cast iron and thermometer in a fraction of the time. The extra plastic waste from the bags also bugs me. Has anyone else found they barely use theirs after the first few tries?
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