On Sunday, August 6, 2017 at 11:36:45 AM UTC-7, 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.
>
> --

ah, ok..... I see what you are saying now. I thought you were talking about what most people term crock pot cooking.