Description
Sous‑vide chicken breast cooks at low temperature for uniform protein denaturation.
Technical
At 60 °C, myosin denatures while water is retained, but exceeding 65 °C causes protein coagulation and dry texture. Precise thermal control prevents moisture loss and ensures tenderness.
Science
Primary Reaction
Protein denaturation and coagulation
Sensory Profile
Aroma ()
savorymeatysubtlejuicyherbaceous
Origin & History
Civilization
Modernist cuisine practitioners
Era
21st century
Region
Global