4 ms·

Depends on the meat. I prefer braised (cooked in liquid) brisket/shank/tendon way more than cooked sous vide. I've tried the 8-48 hour sous vide with beef/por

• smiley1437 5y ago
  I was a big champion of sous-vide but I've realized that, while it can produce very precise texture results, it just doesn't develop as much flavor as something braised in the oven. The evaporation\reduction that occurs during a long braise in the oven significantly concentrates flavors in the meat and there are a lot of delicious Maillard reactions on the sides of the braising pot as well as on exposed bits of meat that just don't occur in a sous-vide bag. In fact, the bag prevents evaporation from occurring at all, and a quick sear post-bath doesn't quite achieve the same result. Water baths have their place, but I've gone back to traditional slow cooking if I want that deep flavor. Also, the house smells so much better!