Sqwertz wrote in rec.food.cooking:

> On Sat, 5 Aug 2017 17:45:10 -0400, Ed Pawlowski wrote:
>
> > If you don't cook brisket hot enough to break down the collagen it
> > is tough enough to make tires out of it. Overall, it was a good
> > looking brisket.
>
> With sous vide you don't have to cook it to 190F+ to make it tender.
> You can make it tender cooking it at 132F. People who don't do sous
> vide have a really time grasping this concept (and even the people who
> do have a hard time with it until they try it).
>
> -sw

Steve, to me Sous Vide is just unique new name for low and slow crock
pot cooking.

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