Answer
Sep 29, 2025 - 02:28 PM
Both are advanced techniques for cooking mouth-wateringly delicious meats inside ovens, explained more generally here. The primary difference is that the steam transfers heat to the meat more quickly and more uniformly than through (dry) air. Furthermore, Sous Vide bags are not impermeable, and can sweat some moisture over time. Surrounding the bag with steam air mitigates this process, maintaining "impossibly moist" meat for longer prep periods.
