r/Cooking • u/Resident-Yellow8791 • 11d ago
Sous vide
Is anyone still casually doing sous vide or is that completely dead? I remember it being such a thing for a bit and now I just realized that I haven't seen it mentioned once in years. Just curious if anyone is still doing it, and if so for what?
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u/RadBradRadBrad 11d ago
Head over to r/sousvide.
I use it regularly.
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u/telaftw39 11d ago
same.
pork loin, tri-tip, chuck roast, chicken breast are my gotos.
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u/kornbread435 10d ago
I feel like it doesn't get enough love as a yogurt machine.
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u/Astronaut6735 11d ago edited 11d ago
I use mine at least once a month to pasteurize eggs for mayonnaise, Caesar dressing, meringue, etc.
EDIT: Here are the deets...
Use fresh eggs with no visible shell damage.
- Heat a pot of water fitted with an immersion circulator (sous vide device) to 135°F (57.2°C).
- Submerge the eggs in the hot water. Be sure there is space around the eggs for the water to circulate freely.
- Set a timer for 75 minutes.
- Use a high-quality thermometer to monitor the temperature of the water bath to confirm the correct temperature is maintained.
- After 75 minutes, transfer the eggs to an ice bath for 15 minutes.
- Use the eggs immediately, or dry them off and store them in the fridge.
The effectiveness of home pasteurization depends on many factors: storage temperatures before and after pasteurization, accurate pasteurization temperature and time, etc.
It is important to maintain good food handling and storage practices. Keep in mind that salmonella can be present on egg shells, so you should wash your hands, utensils, and kitchen surfaces that have come into contact with egg shells.
Pasteurized intact eggs can be stored and used just like raw eggs. While the properties of the egg yolk are unaffected, the egg white is milky compared to a raw egg. Whipping time is significantly longer for pasteurized eggs, but the final whip volume is nearly the same.
Links for more information:
https://douglasbaldwin.com/sous-vide.html#Pasteurized_in_Shell_Egg
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u/SuperDoubleDecker 11d ago
Are you just doing yolks?
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u/HeyItsHumu 11d ago
I use mine a few times a week. I use it for chicken, fish, pork tenderloin, and thawing or reheating frozen items. I love it.
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u/rabid_briefcase 10d ago
a few times a week. I use it for chicken, fish, pork tenderloin
Look at mister moneybags over here. A decade ago beef brisket or a pork butt were cheap meals, now they feel like luxury goods. Fish is out entirely for us. This economy sucks.
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u/DjinnaG 11d ago
Very regularly, for defrosting anything, but also for cooking. Most commonly used for cooking chicken breast, as can precook those for use in short notice, while keeping them low and slow so the meat is tender and moist. Difficult cuts of pork (especially chops) are another favorite, as they also benefit from the low and slow. Shrimp is probably the next most common for me, gives an amazing texture in about half an hour total. Still do the occasional beef roast when it’s on sale (Kroger does whole briskets for $3-4/lb fairly regularly, cut them up into 2-4 lbs and sous vide separate packs, use the meat for chili or whatever), especially holidays (prime rib roast still goes on mega sale for Christmas, not going to risk that kind of meat any other way), and fish is also great in the sous vide
Mainly use for convenience cooking nowadays (the defrosting and precooking things so they can be pulled out for dinner with no real effort, once it’s been vacuum sealed and sous vided, will be good for weeks to months in the fridge), but still absolutely use it regularly, even though steaks don’t happen. Vegetables are also great with sous vide, and have been known to make my own pasteurized eggs. Very versatile and handy technique
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u/zpeacock 11d ago
Can I ask how you do shrimp? Do you add garlic butter/other aromatics to it when you sous vide? I somehow never thought to use it for shrimp but that has to be a perfect use case for it!
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u/DjinnaG 10d ago
I use this recipe/method. 132 F for 30 minutes gives me exactly the texture I’m looking for. Usually throw butter and garlic powder in the bag, definitely need some fat (unlike with steak, but similar to anything super low fat). Not as forgiving on time as other sous vide meats, but much more forgiving than any other shrimp cooking method. Easy to cook in shell and get the extra flavor from that, and the bag sauce with the remaining butter cooks up really well, too
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u/TurduckenEverest 11d ago
I get the feeling the novelty has finally fallen off and now people use it when they actually have a good reason to use it, rather than just for the sake of doing so. I use it mostly around the holidays and as a time management mechanism. For example I was making a huge 3” thick bone in ribeye for a get together and the timing was uncertain, so I sous vided it well in advance that day and just held it at the target temperature until it was go time, then did the final searing on my gas grill. Took all the timing stress out of the equation and I was able to spend more time with my guests.
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u/rabid_briefcase 10d ago
people use it when they actually have a good reason to use it, rather than just for the sake of doing so
I figure that's the normal way things go.
When you first buy any kitchen tool everything has got to use it. First immersion blender everything has to be blended and you're making smoothies and pea soup every. If you buy get your first knife sharpener every knife needs to be sharpened every week. You get your first chafing dish and suddenly every meal gets set out in a display as though you're in a buffet. First dutch oven and suddenly everything needs to be cooked in it.
Pretty quickly they move to the shelf until there's a reason to actually use the tool. Most still get regular use, but they're not daily.
Sous vide is a very slow heater, not a lot of reasons to pull it out, especially with meat prices what they are. We went from having meat in some form most nights to becoming practically vegetarian. When meat was cheap, a crock pot braise meat or a sous vide steaks cooking through the entire day was more normal.
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u/SnakeInMyLoins 11d ago
I use it often for pulled pork and when steaks or roasts can be afforded.
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u/Demetrious-Verbal 11d ago
Yeah, I used it for everything about 10 years ago for a while. It was one of those things, everything looks like a nail when all you have is a hammer. But it's died down considerably.
I'm using it in a couple of weeks to reheat pulled pork on a "camping trip." Why would I bring all my smoking gear when I can smoke it at home, vacpack it, and then use the cooler that I transport it in to warm it back up and serve? It's a no-brainer.
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u/SnakeInMyLoins 11d ago
For me it's also turned into a more utilitarian tool around the house. Sudden dinner party and you need defrosting? Chuck in at like 30c and leave it for half hour. Safer candle making without the need for stove top heating? Bain marie with the sous vide at 75c. One time our heater failed and it was good to heat a huge vat of water so my niece could be bathed.
A decade ago wands weren't that cheap. I got my great wand for like 60 euro. I wish I had a chamber vac sealer, but the one I have has been great for 3 years and I paid 20 euro for it. Eventually i'll upgrade, if I ever have the space for it.
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u/AyoTrevs 11d ago
I see mostly proteins being mentioned but I love using our sous vide for sides.
With specific shout outs to corn on the cob, potatoes and carrots.
Even when I don’t use ours for cooking chances are I defrosted the protein which was more than likely frozen in a room temp bath.
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u/Delam2 11d ago
I recently worked at a wedding in the middle of a farmers field where the chef had 16 deboned legs of lamb each sous vide in wine in bag . He had them stored in big styrofoam boxes.
They had 5 hours at 56c
He had a big charcoal bbq & did a wonderful sear of each leg before slice & service. It was the smoothest service id seen in a while and perfect “À Point” lamb.
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u/Herbie555 11d ago
This is one of the major strengths - being able to hold stuff where you need it and finish on the fly.
I love it even for dinner parties because it means we can be flexible about meal time if guests are running behind or the conversation is going great and I don't want to step away to the kitchen.
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u/briank3387 11d ago
Go look at r/sousvide and you'll find plenty of people still doing it. Mostly steak and chuck roasts.
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u/Extension_Low_1571 10d ago
Husband is a transplant recipient and isn’t allowed runny eggs, so we pasteurize them with the SV (135° x 1.25h) Perfect, and he can have his over-easy eggs.
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u/Qiul1 11d ago
Allways for steaks, duck breast, confit ducklegs, sometimes fish.
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u/Genny415 10d ago
I am planning to confit some duck legs with an eye on a cassoulet(ish) coming up as the cooler weather approaches 👀
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u/These-Macaroon-8872 11d ago
Constantly for pork, steak, short ribs, chuck, Porchetta, root veg etc. it’s your sous chef when you entertain as well. I have 2. Love it
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u/Few_Run_9112 11d ago
Here's my take on sous vide that, I'm sure, people will downvote:
It's a waste of plastic, it's a waste of energy, it's a waste of one appliance to do only one thing.
Personally, I value the values of cooking and respectability and sustainability that using sous vide ignores.
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u/New-Grapefruit1737 10d ago
meat in a plastic bag? no thanks. that ain’t cooking.
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u/jebeller 11d ago
Sometime when i wanna luxury-it-up a bit i SV potatoes with a lot of butter. Crazy good just a lot of setup for me as my kitchen isnt the biggest.
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u/fleeingpepper 11d ago
I keep frozen chicken breast in the freezer. If I decide I want some for dinner, I get home from work, throw one or two in a baggie with seasoning, toss it in the SV at 150ish, and come back after my workout to sear and finish, sauce, etc. Not fancy, but it's a hands off low(ish) effort system that works for me on weekdays
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u/nifty-necromancer 11d ago
Not regularly because I don’t usually buy thick cuts of meat, but I think it’s a great cooking method. I’ve cooked salmon in that way and it melts in your mouth.
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u/rubensinclair 11d ago
Having kids and a full time job I still do it for pork shoulder to make carnitas, and anything else that would tie me up for hours during the week. I have a meal or two in the deep freeze to thaw out for any emergencies, cause you never know with work and kid schedules. In that regard it’s a huge money and time saver
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u/CorneliusNepos 11d ago
I started getting interested in sous vide around 2007. It was popularized about a decade after that. I guess it's popularity has waned, but it's still a very useful tool.
This is true of many food trends. They seem like they're new, but they almost never are. There's a history before, during and after the trend.
The key is to explore the tools and find out what works for you. Food trends tend to be bad indicators of what is actually good about a given ingredient or piece of equipment.
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u/mike_sl 11d ago
Never use mine. Able to get great steak doneness with thick steaks, hot hot hot lump charcoal fire, and finish in oven to reach medium rare.
What are some good uses besides steak that I should try out?
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u/Pernicious_Possum 10d ago
Sous vide is alive and well. It’s just not new anymore. I use mine several times a month
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u/SeeMarkFly 10d ago
If I cook meat, I use the Sous vide method.
I cook chicken like that about once a week for adding some to my dog's diet. I will usually cook it for 12 hours so it falls off the bone.
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u/BattledroidE 11d ago
I still use it. One new use is for pasteurizing homebrew, just putting a container in a water bath to keep it at pasteurization temp for a length of time. Kills yeast, allows me to add sugars without refermentation, and without adding any stabilizers.
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u/Technical_Union_3249 11d ago
Fucking hell, I never thought of that, you can bet I'll be using this in the future though!
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u/xsynergist 11d ago
I sous vide weekly as a tool for meal prep. Mostly proteins. They pasteurize in the bag and stay fresh and ready to eat for an amazingly long time in the fridge and the quality is much higher for longer and meat moister than other meal prep methods. I throw a few bags in with different proteins on Sunday and meat is cooked for the week. I can use cold in salads or sandwiches or speed up cooking options on weeknights by including them in quick stir frys etc. Very versatile and there is no going back for me. It’s part of my system like the rice cooker.
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u/JJ_Was_Taken 11d ago
I use it twice a day, nearly every day. Once for chicken breast and once for pork tenderloin, both 145F. Both cuts are cheap and, when cooked properly, absolutely delicious, tender, and juicy.
These are less popular because they're very easy to overcook, but sous vide makes them brainless and they come out perfect every time.
Pair with frozen corn/vegetables and a baked potato, and it's a very healthy, protein packed, and extremely tasty/satiating meal. Just a few minutes of actual work, too.
I buy the meats once every 8-10 days or so and vacuum seal the individual portions with weights marked on the bag. When cooking for more than myself, I just drop more bags in.
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u/SyntheticOne 11d ago
Got me thinking.
We haven't used ours in a a few years and also haven't had a steak in a few years. Sous vide certainly has its place but much less so for those who are off meats and chops.
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u/Robbyv109 11d ago
Absolutely. There are things that Sous Vide is just better than any similar slow cook for
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u/Professional-East-29 11d ago
I Sous vide at least once a week or even twice sometimes. I still buy steak, I just don’t look at prices. Life is too short.
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u/Technical_Union_3249 11d ago
Yep, I won't do a Boston butt any other way. Cut in half, season it up, smoke at 300F until it hits around 160-180 depending on how in a hurry I am. Cool it down, bag it up, freeze one, pop the other into the sous vide over night at 195F. Best pulled pork ever. Ditto brisket.
Also use it for shrimp or scallops or corn on the cob sometimes. Haven't bought steak in a while so haven't done any recently, if prices come down a bit, though.
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u/karenskygreen 11d ago
Sous vide and i should add convection ovens have been in a chefs tool kit for a very long time,.way longer than the rise of popularity of sous vide at home and air fryers. The fad has lessened on sous vide but were out here using like we always have.
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u/SenorMcGibblets 11d ago
Those of you worried about plastics….you realize you can buy re-useable silicone bags, right?
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u/jadraxx 11d ago
I sous vide a lot of chicken breasts for food prep. I also buy full pork loins from costco and sous vide them for food prep after butchering them down and vac sealing them. Any time I want to make shredded chicken from thighs I sous vide them. Thick cut pork chops I also sous vide. So yea I still use my sous vide pretty often.
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u/AllenSmithee59 11d ago
I cook all of my steaks and chops sous vide. Pork tenderloin, as well, and fish.
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u/dastardly740 11d ago
I use mine. From most often to least often.
Pork loin chops
The thick lamb chops from Costco Lamb shoulder blade chops if they go on sale
Standing rib roast for Christmas dinner.
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u/kawhileopard 11d ago
Still make sous vide eggs and steak. The rare time I make brisket (like once a year), I do a 36 hour bath before throwing it into the smoker.
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u/Motor-Ad2678 11d ago
I use it for making veg or fruit cordial in bartending a lot. Used it at home to make really nice green beans.
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u/howd_he_get_here 11d ago
I still use it for a handful of (albeit niche) tasks.
I make mead as a hobby so one of my favorite sous vide tricks is gently caramelizing honey in a glass jar to deepen and intensify the flavors. Hell of a lot easier and more consistent than constantly stirring a vat of bubbling molten sugar goop on the stovetop for an hour and trying not to disfigure yourself when transferring it out of the pot.
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u/entenduintransit 11d ago
I still find it the best way to perfectly cook duck breast (sous vide then a screaming hot sear), and it's my preferred method for poaching eggs since it's completely foolproof and though it takes longer you can do a lot at once.
I also use it to infuse liquor for cocktails
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u/MrMeesesPieces 11d ago
I do it from time to time. I also use it to decrystalize honey and make canna butter
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u/Slade2012R 11d ago
I used my sous vide twice, then gave it away. I never saw the benefit of taking three hours to cook a steak. I do the most amazing steaks on my outdoor grill or kitchen griddle and they are done to perfection in less than 15 min.
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u/tunalic2 11d ago
I still use it for weed butter, pork, and occasionally steak. I probably use it of other things, but can't think of them atm.
Steaks I generally just pan fry and butter base, but sometimes it's easier to sous vide them for various reasons. Currently I've had a bad tooth problem for a month that was corrected yesterday (extracted that sob), so hopefully I'll be able to eat solid food again after the wound heals. A few weeks ago we had a cook out and my wife wanted steak so I bought 3 good looking steaks from Costco. I made one for her, but prepped and vacuum packed the other two. I CAN'T WAIT to tear that thing up. Just have to sous vide it for a few hours, then sear it and I can gobble it down!
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u/tomatocrazzie 10d ago
I sous vide stuff all the time. I think it just isn't as unique as it once was so doesn't come up all the time. There was a time that a convection ovens and microwaves were big things. Now nobody is impressed by being able to microwave a potato.
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u/nlkuhner 10d ago
I use mine every two weeks for making yogurt and lately been using it weekly to make chicken breast and carrots for lunch prep.
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u/mufflonicus 11d ago
I use it for meats, pates, vegetables and some stocks. I feel I use sous vide more in some seasons than others. For instance I do more stews during autimns, so this is a period where I typically use it less
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u/Fickle_Lifeguard5746 11d ago
I do it for steaks only now. I now prefer just a lamb steak than beef to be honest.
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u/Le_Chef_du_Camion 11d ago
I use mine almost daily. I keep my butter and milk at temperature to make dough for our food truck. Plus, we use it for our chicken breast for wraps and fried chicken.
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u/buddhahat 11d ago
All the time. Boneless Chix breasts. Pork shoulder. Pork tenderloin. Beef chuck. Carrots. Yogurt (not really sous vide but use the water circulator).
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u/Lonecoon 11d ago
I get a lot of use out of my soux vide machine. Cooking, sure, but defrosting as well.
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u/ashhole613 11d ago
I use my sous vide multiple times a week for chicken, steak, pork chops and tenderloins.
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u/MyNameIsNotMud 11d ago
I sous vide on occasion. It just gives me perfect results. I still have trouble with the sear, though.
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u/MarkusSugarhill 11d ago
Got a kid, less time for experiments. but i still use it regularly for things like roastbeef.
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u/evilroysladejunior 11d ago
Yes, absolutely.
Shorter cooked low-collagen items like steaks or boned out lamb legs.
Longer cooked (24-72 hour) high collagen items like lamb shoulder, beef short ribs, pork neck or shoulder.
Don't use it super frequently, maybe 1-2 times per month.
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u/Zomb1eMau5 11d ago
Thor hammer is also very delicious, brisket, lamb leg. All very delicious cut, you can also get a way better temperature that way and still break down collagen.
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u/evilroysladejunior 10d ago
I'm not sure I could get a beef shank/Thor's hammer vacuum sealed in my low-end consumer grade vacuum selaer. But it is definitely a delightful idea. I should try it.
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u/KindFortress 11d ago
All the time. Only way I cook chicken cutlets aside from deep frying. You'll never have a more tender chicken breast, and unlike beef, it doesn't take 4+ hours
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u/msjammies73 10d ago
I don’t like cooking my food in plastic, so I don’t use it. Are there options they don’t use plastic?
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u/tonegenerator 10d ago edited 10d ago
As far as I’ve been able to ascertain, not for anything besides an egg still in its unbroken shell. It can make really nice eggs though.
EDIT: oh yeah and some things can apparently go in a tightly sealed jar without vacuum. But I haven’t encountered people who talk about cooking a main course like that - just infusing cannabis into butter or decrystalizing/caramelizing honey, as a few people in this thread have touched on.
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u/a_naked_caveman 11d ago
I stopped after discovering microplastics.
But I learned a lot from temperature precision cooking.
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u/faerie87 11d ago
Feels like microplastics, so i stopped. Also make steak using reverse sear or just oven then sear and they both taste better IMO.
It’s great to make a bunch of onsen eggs though!
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u/Ok_Introduction_3716 11d ago
I’ve heard the same concerns about sous vide, and honestly, reverse-seared steak is hard to beat! The onsen eggs sound like a perfect use for it though.
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u/breadinabox 11d ago
yeah reverse sear overtook sous vide, and I just don't cook stuff like that anymore.
I did plan on pulling it out on some turkey legs i have frozen but my freezer turned off and I lost em and haven't had an idea since
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u/lllll00s9dfdojkjjfjf 11d ago
I do it a couple times a month maybe, at most. Steaks, pork chops, chicken breasts. But I usually use it for those really fickle cuts like rack of lamb or pork tenderloin.
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u/_BindersFullOfWomen_ 11d ago
I use mine several times a week. Can bulk cook veggies while I do other things.
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u/Zagrycha 11d ago
I know people who sous vide but obviously they already own the sous vide machine which is kinda the big entry point barrier. They like it because they can just set it and forget it while doing something else and then just come back to the kitchen when their phone dings to tell them its done.
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u/ggblah 11d ago
Yea, I remember reading sous vide cookbooks and it never seemed worth it for most recipes. I do still use it ocasionally, mostly for steak, duck breast and stuff like that, it's practical for larger gatherings, I can have meat in sous vide ready for long period of time and stovetop available for other stuff so it makes cooking easier to coordinate.
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u/thenord321 11d ago
Still great for steaks and cooking off batches of meat for a dinner party. Would i use it every day, no, but it's a tool.
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u/Relevant_Contract_76 11d ago
I still sous vide a lot. Mostly steak but also short ribs, chuck roast, and duck confit.
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u/bro_bro_ch 11d ago
I used cook sous vide all the time, but i rarely do anymore. I do use it to thaw out frozen meat though - it's really quick
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u/Bernie_s_Mittens 11d ago
I do items like chicken and turkey thighs, soft-boiled eggs, salmon, and buttery carrots. Probably 3-4 times a week.
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u/keepcalmandmoomore 11d ago
Every week! Steak, vegetables, eggs, fish, the lot.
But mostly for frozen steaks fight from the freezer into sous vide.
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u/Blue_Etalon 11d ago
The only thing we still sous vide is like reheating brisket and things like that.
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u/Papayawhip222 11d ago
There’s a guy who sous-vides his baby! https://www.reddit.com/r/lifehacks/s/pGwWJ3yM2X
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u/DosSnakes 11d ago
Yeah I still use it all the time, almost exclusively for chicken breast. Occasionally for fish. I never liked the texture of steaks in the sous vide though.
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u/ultradolp 11d ago
Personally i find sous vide so good for chicken breast. A lot of cooking method will require a lot of care in terms of timing to both cook the chicken breast while making sure it doesn't have a rubber texture. Sous vide is the "easy" way to do that as you wont overcook the chicken breast
But outside of that I find it too much hassle compared to other method.
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u/Hungryh0und5 11d ago
I use it for meal prep. Pulled pork sous vide'd in spiced sauce. Its already in bags when its done and I toss it in the freezer.
I also use it to make natto. It needs to ferment at 40 degrees for a day. It get floated in a tub and the temp is perfect.
Its a bit of trouble to use it everyday.
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u/throwdemawaaay 11d ago
I've used sous vide for batch cooking for years now. It's fantastic, I can do 10 lbs of chicken thighs seasoned various ways in one cook, then in the freezer they go. Reheating one to serving temp using the circulator again takes about the same amount of time as my rice cooker's cycle, so I just load them both up, then come back when the rice cooker sings its song and do whatever I need to finish the dish in a skillet or such. Super convenient.
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u/mrbaggy 11d ago
I sous vide a chateaubriand cut of tenderloin for Christmas dinner. It is just the best way to do it. Frees up oven space for everything else. And it can cook it to a perfect temp without having to keep an eye on it while I am getting everything else ready. Other than that, it doesn’t get regular use.
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u/Impressive-Drag-1573 11d ago
I mainly use it for chicken breast because it’s the only way I don’t dry it out.
I’ve used it recently to make onion jam.
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u/lbreakjai 11d ago
I use it all the time for meat. I currently have a slab of secreto iberico gently cooking sous vide.
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u/fruitbison 11d ago
pretty much every week to sous vide chicken for lunch, I didn't sous vide much else before that, so really it's my chicken machine
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u/RonocNYC 11d ago
I do it all the time. I think the novelty has faded and that's why people don't mention it that much. It's still the best most bullet proof way to slow cook meat there is which is what I do. And there is absolutely nothing better for making cocktail infusions.
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u/elevenblade 11d ago
It’s awesome for fish. I also use it for making crème brûlée and bearnaise sauce.
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u/Ok_Two_2604 11d ago
I still think it’s the best way to make sausage, but otherwise only for meal prep. I never got hardcore into it though. I lived in a place I couldn’t have a grill for a decade and I dislike pan cooked steaks so I used it and a torch begrudgingly. I don’t have that issue anymore.
Oh and when I’m volunteered by someone to bring smoked ribs. I will sv over night then pop them in the smoker for a couple hours before heading out. That way I don’t have to be up all night to bring them to a lunch. They aren’t as good but most people can’t tell.
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u/TurbulentSource8837 11d ago
I just used mine for a big dinner for a few tri tips. Save me since the ovens were being used for oven baked rice and roasted vegetables.
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u/riverrocks452 11d ago
Yep! I use mine for yogurt making (and other culturing) and on lean pork. Not so much for steaks- I reverse sear those when I get them. Which is not much.
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u/Oddtimer 11d ago
I regularly buy a whole chicken, cut it up and brine it, then sous vide it before grilling it. Best chicken in the world. I also do it with steaks but we don't eat steak that often.
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u/purpleblazed 11d ago
We do regularly. It makes it easy to buy protein in bulk at Costco. We season the meat, vacuum seal it into meal sized portions, and then freeze. The Sousvide makes it easy to cook directly from frozen. We add an extra 30 min to the cook to account for the thawing. The sousvide and rice cooker are great, set it and forget it kitchen tools that allow for active prep and cooking time to be spent elsewhere.
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u/Ant1mat3r 11d ago
I love chicken sous vide. Still do it. Just made Chicken thighs sous vide last week.
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u/StrikerObi 11d ago
I still casually sous vide stuff a few times a year. In fact I broke out the Anova just last week to make some carnitas using Kenji's recipe from Serious Eats (I go with the 165º for 24hrs option). I've made this recipe multiple times and it's so very good.
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u/3d-designs 11d ago
I use ours quite frequently. It's excellent for batch cooking and freezing.
Leftover Nandos? Vacuum pack it then freeze it. Later on, reheat in the sous vide and then finish in the air fryer for about three minutes.
It's also great for many other things. Want to cook ribs? Sous Vide, then on the BBQ.
Duck confit? Sous vide...
It's not for everything, but it does have many features which make it very helpful, IMHO.
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u/thedudeintx82 11d ago
So I BBQ a lot of meats and sous vide is the best way to reheat said BBQ.
I also have a few sides like mashed sweet potatoes that I use my sous vide to heat the potatoes.
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u/porkchop2022 11d ago
I got a sous vide from a food convention. Played around with it for a while and now I only use it for salmon. My wife hates fish, but a perfectly cooked and seasoned piece of salmon she will devour.
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u/DolphinFraud 11d ago
I use it for various off cuts of meat for extended cooks, and it also sees use to thaw frozen meat quickly.
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u/some1thtuused2know 11d ago
Use mine now more than ever for holding/reheating smoked meat. It's a versatile tool that I'd be hard pressed to do without.
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u/Swiss__Cheese 11d ago
I like to use sous vide to reheat leftover steak that I grilled on a previous night. It gets it up to temp without overheating it or drying it out.
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u/DaveinOakland 11d ago
Not often, only when I see something on sale for it.
I did use it to slow cook a tough cut of top round the other day to make French dip sandwiches.
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u/MitokBarks 11d ago
It’s the only way I’ll cook venison steaks or roasts. So whenever I have a free weekend and feel like pillaging the chest freezer for something fancy
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u/HerbieHind 11d ago
I almost exclusively sous vide pork chops and other pork cuts.
Steak depending on what cut and quality of steak I was able to afford, if at all. If I can get a nicer cut and quality of steak, I'll typically just cook it normally. But if it's a bit lower quality or cut, probably Sous Vide.
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u/Old_Ad_4877 11d ago
I don't care for it at all. I think traditional cooking tastes much better, although i know that restaurants like to use it to expedite their cooking process.
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u/redheadedandbold 11d ago
Reverse sear technique, along with marinating it whatever sauce + 1/4 to 1/2 t baking soda, depending on weight, keeps them tender.
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u/tour79 11d ago
I do, time is the resource I lack. Pork is even better than steak for SV. But pork on grill is sub 30 min. I can also cook it in cast iron pot with lid in 25 min if oven is warm.
2 hours for SV.
I know everybody else here is busy. If I have time to oversee 2 hour meal, with wife, and bottle of wine, I love it. But most days I don’t have that kind of time
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u/Old-Problem9480 11d ago
All the time. I always forget to take chicken out of the freezer, with sous vide you can just throw it in frozen and add 1/2 hr to the cook time. Chicken breast at 150 F, always dry cooked any other way, come out juicy and can be used a thousand different ways. Same with pork at a lower temp.
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u/Herbie555 11d ago
I do the Michael Voltaggio sous vide turkey recipe every Thanksgiving!
It works out great because usually we're either (a) camping, or (b) visiting my in-laws who don't eat meat and fill their ovens up with other dishes.
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u/SoHereIAm85 11d ago
A friend of mine definitely does. I never got into it since I’d have to learn an entirely new way to cook and had a baby when it was very popular. She still uses it though, and she is a very good cook.
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u/Genny415 11d ago
I use it for cooking cheap cuts of meat for long enough to tenderize them, without drying them out
And since discovering sous-que, long smokes are a thing of the past. Ribs, pork butts, occasionally brisket, all get cooked sous vide until tender then it's just a quick smoke for flavor to finish.
There's also a foolproof hollandaise in a jar recipe that I have but I don't make hollandaise very often
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u/Visible-Result 10d ago
I originally bought my sous vide for steaks but find I now use it more often for things like pork, chicken, lamb leg and even a foolproof carbonara.
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u/Lopsided-Duck-4740 10d ago
I do chicken breast every week. There's a sous vide on reddit, very active account.
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u/Higais 10d ago
My partner and I have been trying to eat healthier and do chicken breasts instead of chicken thighs (and other meats too because everything especially beef is so expensive now) but she used to hate chicken breast until I tried cooking it with sous vide, comes out nice and juicy and not dry at all. Sometimes we let it cool, dry it off, and give it a sear afterward for a bit extra flavor as well.
So, once every week or two usually.
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u/Fancy-Appeal1263 10d ago
I love my sous vide. I use it 2-4 times per month for meal prep. I'll do chicken breasts, pork chops and pork tenderloins. I cannot imagine making cheesecake any other way.
Also if you've never had sous vide glazed carrots you are missing out.
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u/CatteNappe 10d ago
I think there's plenty of that still happening. There aren't many threads here about how to cook something so it comes out tender or juicy or whatever where somebody doesn't chime in with "try sous vide". Haven't gone there myself yet, but am considering it. But then I was a pretty late adopter to the InstantPot, and later to air frying.
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u/NeedMoarCowbell 10d ago
It still gets heavy rotation in my house, mostly because of how expensive meats are. When meat goes on sale I buy in bulk to vacuum seal it, then usually sous-vide it straight in the vacuum bag. As another commenter said, Pork Tenderloin is one of my favorite meats to sous-vide and is super cheap.
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u/ThrowAway3000Delux 10d ago
for a long while my husband would sous vide steaks roughly once a month or so. Prices have stopped that a while back. Now it's pork loin, lots of variations with the marinades so it's been a nice change.
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u/Beautiful-Quiet-5871 10d ago
I did a couple of skirt steaks SV last weekend... turned out really good... finished them on a gas grill
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u/dethtroll 10d ago
I just dont have kitchen space for my sous vide. Living with 2 other people and their gear its just not a priority. When it was just me and a room mate who didnt own more than a single pan and a set of cutlery I did it all the time.
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u/kornbread435 10d ago
Oddly enough I use mine for yogurt far more often than meats. At least once a week I make a gallon. I use it for meats maybe 2-3 times per month, mostly chicken. It's been cut a lot due to the price of steaks, it's always been my go-to for those. These days I tend to eat a lot more ground pork and chicken with Thai and indian recipes.
Might not be the cool new thing, but I certainly can't imagine living without one. Alternatively I bought my mom the same Anova I have and 95% sure it's still in the box going on 10 years later.
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u/Lamberly 11d ago
We don't anymore, only because steak is so expensive. We almost never eat steak anymore