On 8/6/2017 3:01 PM, Sqwertz wrote:
> On Sun, 06 Aug 2017 11:21:28 -0500, 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 hard time grasping this concept (and even the people who
>>> do have a hard time with it until they try it).
>>
>> Steve, to me Sous Vide is just unique new name for low and slow crock
>> pot cooking.
>
> And you couldn't be more wrong.
>
> -sw
>

Probably over simplified . . .
The difference that I see is the liquid. Crock pot has the meat in the
liquid and it will give up some of its flavor to it. SV has the product
sealed and the liquid bath surrounds it but does not interact with
anything but heat. You would get a different result, especially with
something like steak.