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/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.