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Originally Posted by chefhow  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. |
Pressure is a factor, as you are covering your vessel to keep the steam in, thus raising the pressure of the air inside. Thus, cooking your item quicker. Sous vide follows the same principle, except the liquid is contained inside plastic. It is a moist environment that uses steam (from the liquid evaporating) to gently cook the item. In essence, the two share the same combination cooking method.
As for your oven, fine, it cycles, but your vessel is covered, right? The temperature is more or less consistent inside because it is covered, and no heat would escape. This is why it is more efficient to braise in the oven opposed to on the stove top, because you have a greater degree of control over the temperature.
Finally, braising is not a dry air process. It is a combination method: steam and liquid cook the item. Retorting is the same, as well as sous-vide/boil in bag. While they are not EXACTLY the same, the cooking methods are similar.