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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
Sous‑vide with wine and aromatics infuses alcohol‑soluble flavors and volatile herbs into protein while preserving moisture.
Origin: French (1990s) — France
See full technique reference →During sous‑vide, ethanol and other alcohol‑soluble compounds diffuse into muscle tissue following Fick’s law, while volatile terpenes from aromatics are released into the sealed bag. The sealed environment limits oxygen, preventing oxidation, and the low temperature keeps most alcohol from evaporating, leaving a subtle wine character.
Primary Reaction
Diffusion of alcohol‑soluble flavor compounds and volatile terpenes into protein tissues
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