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Am I the only one who thinks the push for sous vide everything is overkill?
Last week at the bistro, we had a sous vide machine fail during a 60-cover lunch rush, and the backup plan of just using the grill and pans for the proteins actually saved the day with better texture. I've been in this kitchen for five years, and that moment made me question if we rely too much on gadgets for tasks classic methods handle just fine. Has a piece of equipment ever let you down and forced a simpler, better fix?
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