Loading…
6
Dropped $400 on a sous vide machine for the restaurant, and now I'm not sure it was worth it
Bought a PolyScience circulator about 8 months ago for our small kitchen in Portland. It's been great for chicken and short ribs, but honestly the cook times are killing us during dinner rush. Anyone else using one in a real service setting, or did I just waste 4 bills on a fancy water heater?
0 comments
Log in to join the discussion
Log In0 Comments
No comments yet
Be the first to share your thoughts on this discussion.