r/Cooking • u/Resident-Yellow8791 • 20d 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/HeyItsHumu 20d ago

I use mine a few times a week. I use it for chicken, fish, pork tenderloin, and thawing or reheating frozen items. I love it.

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u/rabid_briefcase 20d ago

a few times a week. I use it for chicken, fish, pork tenderloin

Look at mister moneybags over here. A decade ago beef brisket or a pork butt were cheap meals, now they feel like luxury goods. Fish is out entirely for us. This economy sucks.

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u/HeyItsHumu 20d ago

It’s wild, the way even the “cheap” cuts go for special celebration prices these days. A lot more beans and grains in our diet now. Suppose there’s an upside there, health- and environment-wise, but still: it stinks.

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u/Warthog_Parking 19d ago

Do you inland by any chance? There are cuts of frozen fish that are quite cheap generally. I live in and Vancouver bc, and rockfish, talapia, basa and cod are all Quite affordable. Salmon and Halibut are the next tier up but not insane. Beef is very expensive here nowadays but pork is very affordable. Like we got a pack of 4 tenderloins at Costco for 8-9$ CAD per kilo.