r/sousvide is a subreddit with 424k members. The community frequently discusses sous vide, steak, pork, chicken, and beef, and they frequently recommend/review vacuum sealer, seasoning, and seasonings, and the most common flair used is question, recipe, and recipe request.
Welcome to SousVide: The subreddit for everything cooked in a temperature controlled water-bath. Join the discussion, improve the community!
Popular Topics in r/sousvide
#1
Sous Vide
272 posts
#2
Steak
51 posts
#3
Pork
35 posts
#4
Chicken
27 posts
#5
Beef
24 posts
#6
Vacuum Sealer
21 posts
#7
Ribeye
19 posts
#8
Temperature
17 posts
#9
Chuck Roast
14 posts
#10
Anova
14 posts
Products Discussed in r/sousvide
Vacuum Sealer
92 reviews
#1
FoodSaver
4.1★ from 11 reviews
#2
Anova
4.3★ from 9 reviews
#3
VacMaster
5.0★ from 8 reviews
Seasoning
27 reviews
#1
Penzey's
4.3★ from 3 reviews
#2
McCormick
5.0★ from 2 reviews
#3
Montreal
5.0★ from 2 reviews
Seasonings
8 reviews
#1
Memphis Dust
4.0★ from 1 review
#2
Kenji's
4.0★ from 1 review
#3
Kinders
5.0★ from 1 review
Flair Used in r/sousvide
#1
Question
: "Chasing Skirt"
37 posts
#2
Recipe
: "Sous vide plus fire for my tomahawk"
23 posts
#3
Recipe Request
: "How much rub/salt do you put pre-sousvide vs pre-sear?"
4 posts
Member Growth in r/sousvide
Yearly
+24k members(6.1%)
Similar Subreddits to r/sousvide
r/asianeats
113k members
18.9% / yr
r/BBQ
874k members
7.5% / yr
r/Butchery
127k members
5.0% / yr
r/chinesecooking
92k members
30.0% / yr
r/chinesefood
1.1M members
3.3% / yr
r/Cooking_ac
49k members
14.4% / yr
r/cookingtonight
390k members
17.2% / yr
r/dinner
152k members
42.6% / yr
r/eatsandwiches
575k members
9.2% / yr
r/meat
250k members
19.8% / yr
About
GummySearch helps people research Reddit communities by organizing activity, growth, themes, and post-level signals into one place.
This page gives a focused view of r/sousvide, including current member size, discussion patterns, product reviews, and related communities to explore.
This data is synced periodically so insights stay current and useful for ongoing research.
Last updated: July 9, 2026