Description
Sous‑vide poultry is a precision cooking method that vacuum‑seals the bird and cooks it in a temperature‑controlled water bath to achieve a tender, juicy texture while preserving moisture.
Technical
At 60–65 °C the myosin protein denatures while collagen remains largely intact, allowing partial gelatinization that yields a silky mouthfeel. The constant temperature prevents the Maillard reaction on the surface, so a quick sear is required post‑cooking to develop flavor and color. Vacuum sealing reduces oxidation of unsaturated fatty acids, extending shelf life and maintaining quality.
Science
Primary Reaction
Denaturation of myosin and partial gelatinization of collagen
Sensory Profile
Aroma ()
savorybutterymildherbaltoastedcaramelized
Origin & History
Civilization
French chefs