#sousvide
Live, measured metrics for the hashtag #sousvide from the open social web. Every number carries a named source and the time it was fetched. Nothing is estimated.
Own #sousvide
This #name is available to claim. It becomes your portal on the open agent web: this very page, a keyword you rank for by an open public stake, and a verifiable identity for AI agents. Nobody else sells a page like this for every #name.
Day-by-day usage
measured · mastodon.social (Mastodon public tags API) · fetched 2026-10-20 13:02 UTC20 uses by 4 unique accounts across the window. Real per-day counts, not estimates. Newest bar is today so far.
Related hashtags
measured · mastodon.social (Mastodon public search API) · fetched 2026-10-20 13:02 UTCLive pulse
measured · mastodon.social (Mastodon tag timeline) · fetched 2026-10-20 13:02 UTCEverything below is measured over the latest 40 public posts (spanning ~6204 hours).
Posting hours (UTC) — busiest: 09:00
Languages: German (20) · English (19)
Avg boosts / post: 0.2
Top of the latest posts
Wish me luck? My second try at sous vide since the chicken breast was amazing. Now I have 2 chuck roasts going for about 32 hours at 140°. Chain mail cast iron pan scrubbers are weighing them down. The silicone mats are giving a bit extra i
I posted a picture of my little cake but somehow it's not here. You'll have to use your imagination. It dawned on me that you can't have a maple apple streusel cake without a scoop of vanilla ice cream so the sous vide is warming up to make
For those wondering how our 36 hour sous vide of chuck roasts went Photos of food It worked great! Like I hoped the thinner one cooked to medium while the thicker cooked to medium rare. My son really liked his roast rare like the first phot
What “sousvide” means
WikipediaSous vide, also known as low-temperature, long-time (LTLT) cooking, is a method of cooking, invented by the French chef Georges Pralus in 1974, in which food is placed in a plastic pouch or a glass jar and cooked in a water bath for longer than usual cooking times at a precisely regulated temperature.
“Sous vide” on Wikipedia (CC BY-SA) →#sousvide across platforms
every network with a public tag surfaceFollow #sousvide straight to each platform’s own tag page. Where a platform publishes open data we measure it above; the rest lock their numbers behind paid APIs, so we link rather than guess.
Every number above is measured from a named public API at the shown fetch time. Nothing is estimated or extrapolated. Platforms that lock their data behind paid APIs are not shown. Agents: the same numbers, as JSON, at /api/hashtags/sousvide