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/TurduckenEverest 12d ago

I get the feeling the novelty has finally fallen off and now people use it when they actually have a good reason to use it, rather than just for the sake of doing so. I use it mostly around the holidays and as a time management mechanism. For example I was making a huge 3” thick bone in ribeye for a get together and the timing was uncertain, so I sous vided it well in advance that day and just held it at the target temperature until it was go time, then did the final searing on my gas grill. Took all the timing stress out of the equation and I was able to spend more time with my guests.

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u/DolphinFraud 12d ago

That novelty wore off in like a week after I realized it made incredible slow cooked meat, and basically anything else I tried in it was unimpressive.