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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
Vacuum‑infusion sous‑vide marination is a physical mass‑transfer technique that delivers flavor and moisture into protein tissues using low pressure and moderate heat.
Origin: French haute cuisine (Modernist era (late 20th century)) — France
See full technique reference →The process relies on osmotic infiltration driven by a vacuum of 0.1–0.2 atm and a temperature of 55–60 °C, which promotes protein denaturation without coagulation. No new chemical species are formed; the infusion liquid simply penetrates the meat matrix, carrying salts, water, and flavor esters.
Primary Reaction
Osmotic infiltration (mass transfer) of infusion liquid into meat matrix
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