Sqwertz wrote in rec.food.cooking:

> 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

Shrug, spend your money on the pretty toy. Me, I'm more into results
than worrying about your one liner stuff.

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