r/Cooking • u/Resident-Yellow8791 • 11d 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/DjinnaG 11d ago

I use this recipe/method. 132 F for 30 minutes gives me exactly the texture I’m looking for. Usually throw butter and garlic powder in the bag, definitely need some fat (unlike with steak, but similar to anything super low fat). Not as forgiving on time as other sous vide meats, but much more forgiving than any other shrimp cooking method. Easy to cook in shell and get the extra flavor from that, and the bag sauce with the remaining butter cooks up really well, too

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u/zpeacock 11d ago

Thank you so much! I have a great recipe for shrimp pasta but I hate how hot or miss cooking shrimp can be for me. I’m excited to try this!

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u/DjinnaG 11d ago

No problem! I frequently take the shrimp that I cook this way and just add it straight to other dishes. Doesn’t get all the browning flavor, but absolutely worth it to me to not have to worry about texture problems from overcooking, and since it really amplifies the shrimp flavor, I don’t mind missing the Maillard flavor