Quote:
Originally Posted by Sidd Finch
Honestly, I don't think so. And you know that I know that you know how to cook. The ability to hold a set, very low temperature for an extended period has a unique effect, I believe. (Also, other than planning ahead the amount of time becomes irrelevant when you can do that.)
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The effect you create with slow cooking fibrous muscular tissue like short ribs is that the intramuscular collagen turns into gelatin and dissolves, making the muscle fibers more easy to chew and digest, as well as giving the meat an unctuous (God, I hate that term since Batali beat it to death, but I can't really find an adequate synonym) mouth feel. Once that effect is achieved, you're ready to eat, whether it's after 30 hours in sous vide or 5-6 hours at 225.
The one thing that I think sous vide is good for that isn't easily duplicated by other methods is with fish, where the presssure and lower temp allow a thick piece of fish to cook through without drying out at all. That is something that is difficult to produce, even with the most masterful chef, other than by poaching. Poaching carries its own baggage though, since too long in the bath will cause the fish to start falling apart.
