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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
Sous‑vide steak is cooked in a vacuum‑sealed bag at a constant temperature below boiling to achieve uniform doneness and juiciness.
Origin: French (1970s) — France
See full technique reference →The technique relies on controlled protein denaturation and gradual collagen gelatinization, preventing the formation of a hard outer crust. Vacuum sealing limits oxygen exposure, reducing oxidation and surface drying during prolonged heating. A final high‑temperature sear activates Maillard reactions on the surface without altering the internal temperature.
Primary Reaction
Protein denaturation and collagen gelatinization
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Key Variables