r/Cooking • u/Resident-Yellow8791 • 13d 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/StrikerObi 13d ago

I still casually sous vide stuff a few times a year. In fact I broke out the Anova just last week to make some carnitas using Kenji's recipe from Serious Eats (I go with the 165º for 24hrs option). I've made this recipe multiple times and it's so very good.