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Vent: I dropped $300 on a sous vide machine and my line cooks still use the $40 rice cooker setup
I bought the Anova Pro about 6 months ago thinking it would change how we do chicken at the restaurant. Nope. My lead guy Marco still uses the old rice cooker with a thermometer taped to the side and swears it holds temp better. Honestly after watching him nail a 63 degree egg with a $12 setup I am starting to think I got played by the gadget hype. Any other chefs out there go high tech and regret it, or is it just me?
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simon_carr4d ago
That line about the thermometer taped to the side got me. My buddy runs a small breakfast spot and did the same thing, bought a fancy immersion setup, and his grill guy just kept using a pot of water on the flat top with a probe stuck in it. Guy could hit a soft scramble at 165 every time while the new toy sat in the box. Marco's not wrong, those old tricks work because you can feel the pot with your hand.
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henryt184d ago
Man, who cares what tool gets used as long as the food comes out right? If Marco's egg is on point with a rice cooker and tape, the $300 thing can just sit there. Not sure this is worth losing sleep over honestly.
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