I've been cooking sous vide style for over a year, using a home-made water-immersion circulator (pid, PT-100 probe, relay, fish-tank pump, and 1200W heating element) dunked into a beer cooler.
I've noticed many a time the vacuum-sealed bags puff up a little and get filled with juices from the food - this was especially the case when I did a 10lb brisket for 48 hours.
How is that different from braising, other than environment temps?
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