Description
A method of cooking food sealed in a vacuum bag at precise low temperatures for extended periods.
Technical
Sous‑vide relies on controlled protein denaturation and collagen gelatinization to achieve uniform doneness while preserving moisture. Maillard browning is suppressed at low temperatures but can be introduced by a quick sear after cooking. Vacuum sealing limits oxidation, preserving volatile flavor compounds and reducing bacterial growth.
Science
Primary Reaction
Protein denaturation and collagen gelatinization at controlled temperatures
Sensory Profile
Aroma ()
savorymeatysubtlerichumamiherb-infused
Origin & History
Civilization
French
Era