Description
Sous vide is a precision thermal technique that cooks food in a water bath at controlled temperatures, allowing uniform doneness and enhanced tenderness while preserving flavor and moisture.
Technical
The method relies on precise temperature control to achieve pasteurization, collagen gelatinization, and minimal volatile loss. At temperatures around 55 °C, bacterial loads are reduced to below 10 CFU/g, while at 85 °C collagen converts to gelatin. This controlled heating preserves volatile flavor compounds and improves mouthfeel.
Science
Primary Reaction
Pasteurization and collagen gelatinization
Sensory Profile
Aroma ()
intenseflavor-retainedrichsavoryminimal evaporationumami-richherb-infusedbutterycaramelized