#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 2026-09-26 11:47 UTCNo measured public usage for #sousvide in the last 7 days. That is a real result, and a good one to know: this hashtag is wide open right now. We show a dash before we ever show a made-up number. Browse the trending index for tags with live measurements.
Related hashtags
measured · mastodon.social (Mastodon public search API) · fetched 2026-09-26 11:47 UTCNo related tags with measured usage found for #sousvide.
Live pulse
measured · Mastodon tag timeline · fetched 2026-09-26 11:47 UTCNo recent public posts found for #sousvide on Mastodon. Nothing measured, so nothing shown.
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