Description
A low‑temperature sous‑vide process that uses proteolytic enzymes to break down beef collagen, producing a tender, moist steak.
Technical
Papain or bromelain cleave the triple‑helix collagen into soluble peptides while the mild heat preserves myosin structure, preventing protein denaturation and maintaining juiciness.
Science
Primary Reaction
Proteolytic cleavage of collagen triple helix
Sensory Profile
Aroma ()
subtlemeatyfreshenzymaticlightbutteryherbaceousmineral
Origin & History
Civilization
French haute cuisine