Sous Vide and Braising are not even close in technique, meathod or final outcome. The vessels are not even close and pressure isnt a factor in braising. Even if you did cook something in an oven at 150F your oven cycles on and off when temps go above and below certain points but it doesnt give a constant temp, in order for sous vide to properly work you have to maintian a CONSTANT low circulating tempurature during the enitire process. The elements dont cycle they maintain and its isnt done in a dry air process,it has to be done in a oxygen free environment. You can compare braising to retorting before sous vide.
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Taste: The sensation derived from food, as interpreted thru the tongue to brain sensory system.
Flavor: The overall impression combining taste, odor, mouthfeel and trigeminal perception. |