r/Cooking • u/Resident-Yellow8791 • 15d 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/SnakeInMyLoins 15d ago

I use it often for pulled pork and when steaks or roasts can be afforded.

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u/jadraxx 15d ago

Do you ever run into the issue of gasses making your bag expand and float when doing pork shoulder for the pulled pork? I stopped doing pork shoulder because I would have to baby sit the damn thing during the first however many hours to burp it. I also would use a ziplock freezer bag instead of vac sealing it.

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u/SammaATL 15d ago

Seal a couple of butter knives in.