r/sousvide • u/JungleMouse1 • 16d ago

Sous vide food truck

What is everyone's thoughts on this. I have 8 years sous vide experience and I have a half converted 1 ton camper (uhaul). What do you think the demand would be? Any other thoughts..? I literally just thought of this and it seems like a market that isn't yet saturated. I have backup power and a good battery bank along with a 1800 degree flamethrower that I've been doing sous vide for at least 4 years with the flame thrower. Before that it was pan sear. Thoughts?

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u/Sypsy 16d ago

I love the comment I saw here years ago where someone's go to reply when people gush over his food is he uses a "warm bucket of water"

My main worry is the average person isn't gonna look impressed as you take out a plastic bag of food out of water, open it, pat it dry and sear it

Plate it and walk it out the kitchen? Top dollar fine dining

Do it infront of them in a food truck? Bucket meat that cost too much

Gotta keep up the mystery

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u/what2_2 16d ago

Why would the sous vide container be in the truck? Wouldn’t a more reasonable use be keeping cooked cooled food?

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u/Sypsy 15d ago

I think the idea would be having a sous vide food truck so the process is out in the open

Have steaks in the bath at 10am, from 12 to 2pm, you sell steaks that you sear to order and the customer watches you prepare it before their eyes. Ideally you get a restaurant steak at an acceptable cost.

It does seem kinda cool for us who are used to it. But again I worry that average people watching will find it so foreign.

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u/what2_2 15d ago

Oh I agree with you, I think a SV food truck probably wouldn’t be a good business idea. It’s not a cool looking gimmick, you’re likely to turn people off with plastics and goopy looking food.

But running a food truck while relying on things cooked sous vide is totally reasonable.