On Sunday, August 6, 2017 at 9:21:35 AM UTC-7, cshenk wrote:
> 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.
>
> --

not even close at all. completely different methodology and outcome of the product cooked.