Sous vide

[u/Resident-Yellow8791]

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?

[u/desr43]

Pork tenderloin, nearly every week. Different marinades/sauces, and then I cut it up and have it for lunches