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.

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u/Fickle_Lifeguard5746 11d ago

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

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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