Eli5: What’s so special about sous vide cooking that can’t be done via other cooking methods?
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It’s not that you can’t achieve what sous vide achieves via other cooking methods, but that sous vide makes it trivially easy to get perfect results every time. It reduces what was formerly only achievable by the development of observation, technique, and experience, down to setting numbers on a machine that does it perfectly.
If you want to make a perfect steak, or a perfectly soft-cooked custard, or perfectly tender and completely cooked through chicken breast, or ribs that are fall-off-the-bone tender, all you need with sous vide is the temperature to set the machine to and the amount of time to leave the meat in the bath. The sous vide cooker makes the entire repertoire of proteins as easy to cook to perfection as knowing two numbers. To do the same using old-school methods, you’d have to perfect a whole host of methods and techniques.
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