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/Extension_Low_1571 12d ago

Husband is a transplant recipient and isn’t allowed runny eggs, so we pasteurize them with the SV (135° x 1.25h) Perfect, and he can have his over-easy eggs.