Eli5: What’s so special about sous vide cooking that can’t be done via other cooking methods?
In: 3670
It helps prevent overcooking. Take a steak, you want a final temp inside of 130°F or so. If you use a grill at 500°F then by the time the center gets to 130 every other bit is overcooked. You could cook it in 130 degree air, but that would just make jerky as it will dry it out, plus air would take many hours.
Sous vide will go faster and prevent it from drying out, plus it will be the same temp throughout. So for a steak you just finish it with a quick search and you get very even cooking. Plus, cooking in a sealed bag keeps the juices in.
There are other benefits too. Cooking chicken to 140 is safe if you hold it there for a long time and the long times tend to make it softer. In general slow cooking let’s you cook to lower temps, similar to cooking in a smoker, but it doesn’t dry out.
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