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DAE think the obsession with sous vide for everything is a bit much?
Ran a test last month at the restaurant, doing a 48-hour short rib sous vide versus a 6-hour braise in a 275F oven. The braised version had way better texture and deeper flavor, and we saved a ton on equipment and plastic bags. I think the tech is cool for some things, but it's not the magic bullet for every cut of meat. Anyone else find themselves going back to classic methods for certain dishes?
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cole9946d ago
Sous vide is just another tool, not a replacement for good technique. Your test shows braising works better for breaking down tough cuts like short ribs. Sometimes the old ways are still the best.
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Wasn't there a big article in a food magazine last year about how some top chefs are ditching sous vide for braises? They said the long, slow oven heat does something to the fat and connective tissue that the sealed bag just can't match, especially for cheaper, tougher cuts. Your short rib test totally proves that point.
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