What You Need to Know
By lowering the ambient pressure around the food, the boiling point of the infusion liquid is reduced, allowing it to remain liquid at temperatures as low as 0–5 °C. The liquid then diffuses into the porous protein matrix through capillary action and pressure gradients, delivering flavor without cooking the tissue. The process is governed by the interplay of vacuum pressure, liquid temperature, and infusion time.
The Science
Primary Reaction
Physical diffusion of liquid into porous food matrix under reduced pressure