Ed Pawlowski wrote in rec.food.cooking:

> 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.

Hi Ed, you can seal the packet of meat just the same and put it in with
liquid in a crockpot.

No difference. Been doing it 5-6 years now.

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