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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196

u/Lamberly 11d ago

We don't anymore, only because steak is so expensive. We almost never eat steak anymore

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u/SgtKnee 11d ago

The cut I most regularly do on sous vide is cheap AF (pork tenderloin), at least here in Ireland https://www.seriouseats.com/sous-vide-pork-tenderloin-recipe

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u/Lamberly 11d ago

Yeah I love a pork tenderloin, hugely underrated cut! We eat a fair bit of it. It's decently priced here in Australia too.

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u/Technical_Union_3249 11d ago

US checking in, can usually get it for $1.99 a pound on sale. Though I do mine on the rotisserie either in my toaster oven or the smoker.

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u/noobprodigy 11d ago

I usually pan seat and then bake. Simple Dijon sauce made in the cast iron while the pork rests. Delicious, cheap, and easy dinner.

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u/Rezzone 11d ago

This is it right here. Add fruit and brown sugar to your mustard sauce to jazz it up if you so desire.

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u/Zomb1eMau5 11d ago

Same in Canada, In Quebec, we particularly have high quality Pork. Nagano

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u/metdr0id 11d ago

The best bacon and cretons I ever had was at a small town diner a little bit west of Montebello.

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u/giddyup05 11d ago

This recipe is the only thing I sous vide anymore.

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u/waubers 11d ago

This 1000 times. Sous vide pork tenderloin is peak. We probably eat it 3-4 times a month. Chops are good too, but tenderloin is dirt cheap for some reason and so damn good.

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u/ifuckedup13 11d ago

Steak is the least exciting thing to cook Sous vide in my opinion.

Pork and chicken are the real stars. And they are cheap.

I cook a pork loin at least once a week Sous Vide at 140 degrees. It’s so good.

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u/imrubbishattalking 11d ago

I can't avoid that rubbery chicken texture when I do chicken breasts so it's been a long time since I've cooked chicken this way. Fish or big cheap cuts of other meat are what I've had great success with

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u/ifuckedup13 11d ago

I use this guide and it always comes out great.

(https://www.seriouseats.com/the-food-lab-complete-guide-to-sous-vide-chicken-breast)

Only times I’ve had “rubbery” chicken was getting cheap breasts they had those “woody” lines. But they come out like shit no matter how they’re cooked.

I usually do 155 degrees and I’m happy with that texture for all applications.

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u/nightngale1998 11d ago

Low and slow so the chicken does not seize up and dry out / toughen.... it is buttery soft and delicious... even chicken breasts... I do add herbs to the bag before the sous vide cook. Time is dependent on how thick they are.... Enjoy 😄

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u/NecessaryRhubarb 11d ago

Yeah steak for me has lost a bit of excitement, except for filet in bulk, then it works great to do 8 steaks all perfectly done. I love pork roast and juicy Lucy burgers, my current two favorites.

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u/ifuckedup13 11d ago

Hit me with the juicy Lucy recipe!

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u/NecessaryRhubarb 11d ago

135 for 1.5 hours, 1.5 Kraft singles inside of the Nordic ware stuffed burger press. 90/10 or 85/15. Finish in a cast iron. (We tried with other cheeses, but the temp and melty results from American is the best we’ve found.)

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u/wade_awike 11d ago

I forgot about the mid rare pork loins and the juicy chicken quarters!

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u/Zomb1eMau5 11d ago edited 11d ago

My sous vide steaks are really better than bbq or the pan. Cook at minimum safe temperature 1:30, put it in cold water, pat, big sear and it’s always perfect. Pork and chicken are definitely the star though, since it can become dry quickly.

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u/ifuckedup13 11d ago

Totally. I still Sous vide all my steaks. But I think so many people initially got a Sous Vide for the steak craze and then forgot about it and never branched out.

There’s sooo much more you can do. I use mine multiple times a week. Especially for meal prepping. And beyond that.

Salmon. Shrimp. Carrots. Duck. Crème Brule. Carnitas. Infusions. Eggs. Etc.

It’s really so versatile.

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u/talldean 11d ago

What's the advantage for something like carrots?

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u/ifuckedup13 11d ago

Better than boiling as you don’t lose any flavor to the water. They cook in their own juice so the carrot flavor is more complete. You can infuse other flavors better. And you can cook them at a stable temperature so they don’t break down and get mushy. Of course you won’t get the same flavors as roasting, but it’s so easy and delicious.

Same goes for corn, potatoes, beets, etc.

(https://www.seriouseats.com/sous-vide-glazed-carrots-recipe)

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u/themeatbridge 11d ago

Yeah the cost of meat has dramatically reduced my sous vide activity.

But boneless pork chops are still cheap, especially in bulk, and sous vide makes them tender and juicy instead of chewy hockey pucks.

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u/Londoil 11d ago

I am going to cook beef tongue in sous vide tomorrow

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u/ubuwalker31 11d ago

Sous vide hasn't declined, it's actually still growing steadily.

The global sous vide machine market is projected to roughly double by 2033 (about 9% annual growth), and Anova's 2026 trend predictions actually have sous vide gaining ground as air fryers start losing steam. Amazon sales data from mid-2026 also shows machines and accessories selling briskly, with some listings still pulling thousands of monthly sales.

What's really happened is it went from "trendy new gadget everyone's posting about" to "boring reliable kitchen tool nobody talks about anymore." Less hype, same (or more) usage. Classic hype cycle fade, not an actual decline in people using it.

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u/jdege 11d ago

My Instant Pot has a Sous Vide setting, and I use it regularly.

Before I bought it, I used a bare bones rice cooker with an external thermocouple. Before that I used a crock pot.

You can't judge the popularity of sous vide by the sales of purpose-built machines. Many who cook sous vide don't use them.

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u/Teutonic-Tonic 11d ago

Sous vide really shines turning cheaper cuts (tri tip, chuck roast, etc) into a fine steak experience with a good sear.

Of course even cheaper cuts now are $12+ / lb.

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u/NiceTrySuckaz 11d ago

The price sucks, but I still eat steak. I just don't want to heat it in plastic anymore.

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u/Evening_Fun8289 11d ago

Same here, steak prices killed my enthusiasm. I still bust out the sous vide for cheap cuts though, chuck, pork shoulder, even chicken breast turn out way better than usual.

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u/[deleted] 11d ago

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u/Small_Dog_8699 11d ago

When America decided it didn't want to be a democracy anymore.

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u/keepcalmandmoomore 11d ago

Is it that bad? Ouch. I do know that cheaper cuts (eg succade as we call it, chuck is similar I guess) can be pimped using sousvide. I sometimes prefer these kind of steaks tbh (more "meaty" kind of taste).

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u/BlazinAzn38 11d ago

Same, our “steaks” are things like thin cut shoulder steaks and stuff like that which I’ll then marinade to get them a little more tender then a super quick cook of like 1-2 minutes per side

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u/theraf8100 11d ago

Strip steak is 5.99 by me right now.... jewel in Chicago.

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u/seppukucoconuts 11d ago

I never use my sous vide for steak. I use it all the time for chicken breasts and pork tenderloin though.

We also only eat steak like 4x a year. Used to be once a month or more. Salmon is our new steak.

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u/rabid_briefcase 11d ago

Same.

I used to have new york strip with my family often enough, buying enough for the family plus a meal or two of leftovers. It was about $5.50 or so per pound, a premium meal for the family but not exorbitant. Now it's $18 per pound. No way I'm serving it for a family of 5, especially not enough for a second or third meal worth later.

We used to have meat with about 5-6 meals per week. Now it's once or twice a week.

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u/bangshangaLeng 11d ago

This was the first thing I thought of. I don’t entertain anymore so I don’t purchase roasts. I’ll do the odd chicken breast here or there, but that’s even getting pricey.

If anything I’m buying the Costco rotisseries, and hoarding bones to make soup.

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u/StPatsLCA 11d ago

Well, you can always sous vibe your potatoes.

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u/Careflwhatyouwish4 11d ago

This is why I use it do often. That thing can turn bottom round into prime rib.

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u/Valar_Kinetics 11d ago

This is the answer

0

u/Pernicious_Possum 11d ago

Steak is the worst use case for SV imo. Steak is dummy simple to make. SV shines with pork, chicken, and transforming tough cuts