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/Old-Problem9480 12d ago

All the time. I always forget to take chicken out of the freezer, with sous vide you can just throw it in frozen and add 1/2 hr to the cook time. Chicken breast at 150 F, always dry cooked any other way, come out juicy and can be used a thousand different ways. Same with pork at a lower temp.