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I dropped $300 on a fancy sous vide circulator and it's mostly just taking up space.
Everyone talks about them like they're a game changer, but for a busy kitchen line, it just adds another step and piece of gear to babysit. I used it for a week to try some steaks and eggs, but the time and extra plastic waste didn't feel worth the slight texture gain. Anyone else find their sous vide just isn't practical for real service?
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anderson.jason7mo ago
Honestly, it's been a total workhorse for our prep, saving us huge time during the rush.
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grant8267mo ago
Totally get that. We found setting up a couple backup stations for the most common orders cuts down on the chaos even more.
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blake_cooper6mo ago
That's interesting, but we actually found it created more bottlenecks for our team.
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