Cooking is simply applying thermal or IR energy to what you plan to eat.
PC is faster, SV slower.
BTW; the best 'stew' ever is done via SV in a stepwise fashion. initial steps denature various proteins that contract at higher temps, and the
meat then completes its cooking to your liking. you make various other elements of the 'stew' based on their ideal cooking temps and then combine,
and perhaps rest for a bit to Co-Mingle.
it might take you days to do this properly. if done in bulk as a do ahead project, fine
otherwise, you are going to be pretty hungry waiting for you dinner.
Heston Blumenthal made a stew, in bulk, component by component, and froze the various bags in bulk.
then took the results on a British submarine, HMS Turbulent
http://www.channel4.com/programmes/hestons-mission-impossible/videos/all/s1-ep4-brain-food
I can't be sure he went to the trouble of doing the SV Meat in a stepwise fashion.
I myself have not taken the time to try this, being somewhat SlothFull these days.
but I bet that stepwise stew would be 4 star.
PC Stew ( wine, mushrooms, etc ) the next day is quite tasty
so it is what it is, and speaks for itself.
BTW Im fairly sure, potatoes 'pressure-steamed' are far better than SV potatoes. but Ive never SV'd veg.
the higher temps in PC does something to the sugars in both waxy and Russet style potato .
BTW II : the continuum of thermal cooking would be evident to all of us if we had a Rational Combi-Oven or two.
or for some of us, a CSB.
indeed Step-SV-Stew vs Combi Stew would be an outstanding project for PedroG !
he knows as much about component SV and has a Lucious ElectroLux Combi Oven
