What You Need to Know
Uses amylase (EC 3.2.1.1) for carbohydrate hydrolysis or protease (EC 3.4.21.62) for protein cleavage at precise temperature ranges. Enzyme activity follows Michaelis-Menten kinetics, with denaturation occurring above optimal temperatures.
Creates uniquely tender textures in meats or converts starches to sugars without overcooking exterior layers.
Key Parameters
Temperature
55°C
40°C - 75°C
Time
6-12 hours
2 hours - 48 hours
Equipment
Immersion circulatorVacuum sealerFood-grade enzymesThermocouple thermometer
Steps
- 1.
72-hour short ribs (Thomas Keller's The French Laundry): Protease creates fall-apart tenderness while maintaining medium-rare doneness
- 2.
Enzyme-marinated fruits (Ferran Adrià's texture experiments): Amylase converts pectin for novel mouthfeels