Description
A modern innovation combining sous vide cooking with cryogenic freezing for precise doneness and uniform texture.
Technical
This technique involves sealing food in airtight bags and freezing it to a temperature of -40°C or lower using liquid nitrogen or a cryogenic freezer, helping to preserve texture and flavor, and enhance nutritional value. The combination of sous vide and cryogenic freezing achieves a more even level of doneness and uniform texture by controlling the rate of freezing and temperature. Cryogenic freezing also inactivates enzymes and biological processes that can lead to spoilage and degradation.
Science
Primary Reaction
Rapid cooling and freezing
Sensory Profile
Aroma ()
PreservedFreshSubtleCleanEnhanced
Origin & History
Civilization
Western
Era