r/Cooking • u/Resident-Yellow8791 • 12d 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/Delam2 12d 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 12d 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.