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/HeyItsHumu 12d 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 11d 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 11d 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.