On Sunday, August 6, 2017 at 8:36:45 AM UTC-10, cshenk wrote:
> ImStillMags wrote in rec.food.cooking:
>
> > 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.
>
> Ok, your opinion. I've neen dropping in sealed 'cook in the bag' meats
> in mine for 5-6 years now and letting them do their thing on low or
> warm 140F for a day while floated in liquid.
>
> Been doing a lot of other low and slow cookery for 3 decades.
>
> --

It's a very useful technique if you have to cook steaks medium rare rapidly.. You can keep a steak on hold for hours and fry it up and serve a perfect steak in a couple of minutes. Pork chops work great sous vide. You don't need an experienced chef to grill meats perfectly and fast. It's going to change the way steaks and chops are prepared in restaurants.