Braising vs. Sous Vide- Quick Comparison

Braising is a method of cooking food for an extended period at a low temperature, similar to sous vide. However, these two techniques have particular distinctions, and each serves a distinct function in the kitchen.

Inexperienced cooks frequently get confused by sous vide and braising cooking approaches. Both require much preparation. If you’ve been meaning to attempt these cooking techniques and are curious about the differences between braising and sous vide cooking, then this article will help you.

The article has elaborated broadly on these two methods. It contains a quick comparison table between braising and sous vide techniques. Their differences and similarities are elaborated in the article as well. Find also the best responses to the commonly asked questions on the same. Let’s start.

Sous vide cooking

Sous vide cooking

Sous vide was first established in 1799 by Benjamin Thompson. The term is translated as “under vacuum.” In essence, it is slow cooking at a reduced temperature for an extended length of time. Food is packed in a Ziploc bags and immersed in water at a precisely controlled temperature.

Normally, cooking durations for beef range from 1 to 7 hours at approximately 130 to 140°F temperature.  The perfectly controlled temperature and cooking time ensure that the food cooks uniformly, keeps moisture, and has exceptional taste and texture, especially when cooking oddly shaped or dense foods.



Braising is a method of cooking that combines dry and wet heat. The braising technique involves cooking the dish (meat) at high temperatures. This is the source of the dry heat. Once the meat has established a golden brown, crunchy crust, it will be simmered at a low temperature for an extended period in a pot with a little amount of water. Wet heat is used in the second stage of cooking.

Apart from water, kitchen staff frequently choose other liquids, including stock, wine, or seasoned water. Both phases are critical. While dry heat results in a flavourful crust, wet heat results in lean, tender meat. Historically, cast iron pots served as the primary vessel for braising meat. Meals were prepared over an open fire, enabling the crust to form. The cast iron could generate steam, which would tenderize the meat.

Nowadays, the majority of people braise food in a crockpot or a pressure cooker. They typically begin by cooking the meal on the cooker and then finish it in the oven. Beef brisket, Pot roast, pork belly, and chicken cacciatore are all popular braised dishes.

During colder months, numerous individuals chose to braise their meat more frequently, as this technique enhances the flavour and heartiness of meals. Additionally, braising tenderizes harder meat by allowing liquids and temperature changes to aid in collagen breakdown.

Suggestions for perfect braising

Suggestions for perfect braising
  • Assure that the pot being utilized is substantial and has a tight-fitting lid. – Frequently, a Dutch oven would be the ideal cooking equipment for braising. They are substantial and constructed of cast iron, helpful in controlling temperature and insulating well. Properly season and sear the meat.  This is critical. Seasoning the flesh at the start assists in establishing the dish’s taste foundation. Searing the meat (heating it over direct heat) initiates the Maillard reaction and assists in flavour development.
  • Deglaze the pot. – After the meat has been browned and before the long-simmering process begins, add alcohol or wine to loosen the delectable brown bits trapped to the bottom; they are, once again, small flavour bombs.
  • Note that braising is not the same as stewing, and thus too much water in the container will make it steam and boil rather than braising. This is because plenty of water will be released from the meat throughout cooking. If there is excess liquid in the pan before reintroducing the meat, boil it until it is reduced to a relatively thick, rich stock.
  • Aromatics are the secrets to a tasty braise. Vegetables, herbs like pepper, or any other earthy herbs can contribute to the dish’s awesomeness. It could also include acidic components such as vinegar or tomato. These taste components contribute to the development of layers in the sauce, preventing it from becoming bland.

Differences and similarities between braising and sous vide methods

braising vs sous vide

Braising may sound similar to sous vide cooking. Even so;

  • Both techniques require some time if the meal is to maintain its original characteristics, and
  • Both cook food using moist heat.

However, these are the fundamental similarities between the two cooking methods. To gain a better understanding of the differences and similarities, refer to the following table:

A quick comparison table between braising and sous vide

Comparison feature


Sous vide


  • High temperature followed by a drop in temperature
  • Maintain a constant temperature

Cooking time

  • Long
  • Long


  • Slightly less tasty
  • Natural taste enhancement


  • Dutch oven, pressure cooker, crockpot

Texture of meat

  • Tender and falling apart
  • More compact


  • In terms of liquid, sous vide cooking generally requires more. You’re constructing a water bath for your food products. A little amount of liquid will suffice when braising food.
  • The tools used for braising and sous vide are fundamentally different. Braising can be accomplished in a Dutch oven, crockpot, or pressure cooker. However, the sous vide method necessitates the use of a temperature-controlling device and distinctive containers.
  • Moreover, there is a significant difference in the outcome. Braising the meat tenderizes it and gives it fall-apart crispiness. On the other side, sous vide is intended to preserve a more meaty texture.
  • Finally, the flavours produced by each method are entirely different. Sous vide cooking enriches the dish’s inherent flavours and aromas. Since most of the flavours are transferred to the liquid during braising, the meal is not as flavorful as with sous vide cooking.

Frequently Asked Questions:

  • Is braising capable of overcooking meat?

Answer: Braising is a technique that involves gradually cooking tough portions of meat in liquid to impart taste and moisturize and soften the meat. If the roast is cooked long enough in the oven to degrade the tougher tissues, the outer areas of the flesh get overcooked, dry, and stiff.


To conclude, I would suggest that sous vide is superior to braising. With sous vide cooking, you can achieve very soft meat that falls off the bone and use the reserved bag juices to create whatever type of sauce you like. Additionally, once all of the components are in place, the cooking procedure is entirely hands-free.

Additionally, while some believe that sous vide cookers are incredibly expensive, some excellent low-cost ones are available that produce excellent results.