Description
Low‑temperature vacuum‑sealed cooking that mimics braising, yielding tender, moist meat.
Technical
At 55–80 °C collagen fibers hydrolyze into gelatin, increasing water‑binding capacity and softness. Vacuum sealing limits oxygen, reducing lipid oxidation and preserving volatile aromatics. Temperatures below 55 °C allow pathogenic growth, while >90 °C cause excessive protein denaturation and mushiness.
Science
Primary Reaction
collagen hydrolysis to gelatin
Sensory Profile
Aroma ()
richmeatyherbaceousbutterycaramelizedearthyumami-laden
Origin & History
Civilization
French
Era