Seeing sous vide pop up everywhere in town changed my mind on kitchen gear

I used to think it was just for show and too much hassle. But after trying it for a big batch of carrots, the texture was perfect every time. Now I get why so many chefs swear by it.

4 comments

4 Comments

milarodriguez3mo ago

Remember scoffing at mandolines for years, convinced I'd slice a finger off just looking at one. Borrowed my sister's cheap plastic model to prep a giant radish salad for a cookout last summer. The paper thin, even slices were a total game changer for crunch and pickling time. Now I keep a decent one in the drawer, but I still use the guard every single time, no shame.

hall.joel2mo ago

That plastic guard is a smart move. I know a chef who needed stitches from a mandoline slip with a wet radish. Your caution is just good kitchen sense, not a gear problem.

robin3353mo ago

You used sous vide for a big batch of carrots? That's honestly shocking because I only see it for steaks. Like @milarodriguez with her mandoline guard, I guess I'm too cautious with new gear. Your perfect texture result has me wondering if it works for other hard veggies. Maybe I'll test it on beets to see.

the_wyatt3mo ago

Perfect texture every time" sounds great until you realize you could just boil carrots for seven minutes and get basically the same result without all the plastic bags and waiting. All that special gear for what? So your veggies can sit in a warm bath for an hour instead of just cooking them. It feels like a solution looking for a problem, especially for something as simple as a root vegetable.

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