It's water held at a certain temperature, that heats food sealed watertight. It's exactly the same concept.
Yes it goes without saying it's lacking the precise controls, but it's still the same mechanism of cooking in the end.
Yes it goes without saying it's lacking the precise controls, but it's still the same mechanism of cooking in the end.
A sous vide bath won't replicate any of those steps (except maybe the steaming if you run the bath at practically boiling). Sous vide will cook good salmon but it's not a drop in replacement.
Mine is just a single constant temperature the whole time.
There's certainly no high heat much less sterilization, just bringing the water up to temperature and keeping it there, through pre-wash, wash, and rinse cycles. (Only commercial restaurant dishwashers get up to sterilization temperatures.)
And if the salmon is wrapped airtight, there's no conceptual difference between broiling/steaming/baking. It's all just sous vide, which is none of those. Because it's sealed.