the lower and slower you can go is the better. though with braising it's rather pointless to go lower than 300 because you're final product will be similar. With a roast however (pork especially comes to mind) I like to crank my oven to 500 to sear my meat and then drop it to its lowest operating temperature (150 i think) and let it go for 12 hours or more. essentially it's the same principles of sous vide, just backwards and without liquid. Historically, it's probably more accurate to say that sous vide is based off this method rather than vice versa. |