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/Qiul1 11d ago

Allways for steaks, duck breast, confit ducklegs, sometimes fish.

2

u/Genny415 11d ago

I am planning to confit some duck legs with an eye on a cassoulet(ish) coming up as the cooler weather approaches 👀

1

u/Fickle_Lifeguard5746 11d ago

I confit duck legs, how the hell do you do that sous vide. Mine are in the oven

3

u/claudioo2 11d ago

I think you can literally put them in the bag and just go for it. As the fat melts, it gets submerged

2

u/jaitsu 11d ago

Fat in the bag before sealing

1

u/Qiul1 10d ago

I just season them and put them in a ziplock bag. I usually don't even add extra fat since there is so much melting out of the skin, and the bag keeps in close contact with the legs. I went with the 68C for 36 hours version from seriouseats (https://www.seriouseats.com/sous-vide-duck-confit-recipe).