Description
Sous‑vide steak is cooked in a vacuum‑sealed bag at a constant temperature below boiling to achieve uniform doneness and juiciness.
Technical
The technique relies on controlled protein denaturation and gradual collagen gelatinization, preventing the formation of a hard outer crust. Vacuum sealing limits oxygen exposure, reducing oxidation and surface drying during prolonged heating. A final high‑temperature sear activates Maillard reactions on the surface without altering the internal temperature.
Science
Primary Reaction
Protein denaturation and collagen gelatinization
Sensory Profile
Aroma ()
savorymeatyjuicysubtleroastedumami-richcaramelizedbutteryherbaceoussmoky