I finally gave up on my old sous vide circulator after a near-disaster

It was a cheap model I bought three years ago, and last Friday it failed mid-service on a 48-hour short rib prep. The water temp dropped 15 degrees before I noticed. I had to pivot and braise them overnight in the oven, which honestly turned out better. I always thought sous vide was the only way to get that texture, but the braise gave it a richer flavor. Has anyone else had a circulator die at the worst time? What's a reliable brand that can handle a busy kitchen?

3 comments

3 Comments

diana6901mo ago

My old Anova died during a holiday rush. Total nightmare. Ended up finishing a pork shoulder in a low oven with some stock, and honestly, the bark was way better. Switched to a PolyScience for the kitchen after that, it's a tank.

hayden_rivera1mo ago

Always figured sous vide was the only way to get that perfect texture. Reading @diana690's story about the oven finish changing the bark has me second-guessing my whole setup. Might have to try a hybrid method next time, like a long bath for the cook then a slow oven with some broth for the finish. That crispy outside with the inside still being tender sounds like a win.

clairer7919d ago

Had my Joule give out right before a big dinner party. Ngl, it was a panic moment. Ended up finishing the steaks in a cast iron with butter and herbs, and the sear was way more flavorful than my usual torch method. Totally get what @diana690 said about the oven finish adding something. I still use sous vide for timing, but I almost prefer the stress-cook workaround now.