How to Sous Vide Pasteurization

What You Need to Know

Uses vacuum-sealed packaging and precise temperature control (typically 55-70°C) to achieve pasteurization equivalent to traditional methods but with lower thermal degradation. Named for the 'under vacuum' packaging that ensures even heat transfer. Key reactions include protein denaturation and microbial reduction without excessive collagen breakdown.

Revolutionized delicate protein preparation by allowing pasteurization without overcooking. Enables safe preparation of medium-rare poultry and extended refrigerator storage of cooked foods. Particularly valuable for egg dishes, fish, and tender meats where texture preservation is critical.

Key Parameters

Steps

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The Science

Primary Reaction

Denaturation of proteins

Common Mistakes