What You Need to Know
Sous‑vide cooking preserves protein structure by gentle thermal denaturation, while ionotropic gelation in reverse spherification encapsulates acidic sauces in calcium‑alginate shells. Vacuum infusion extracts aromatic oils into neutral oils, and high‑pressure processing stabilizes color and texture by disrupting microbial cell membranes without heat.
The Science
Primary Reaction
Thermal denaturation, ionotropic gelation, vacuum extraction, high‑pressure microbial inactivation