Description
Low‑temperature, vacuum‑sealed roasting that yields tender, moist meat with minimal browning.
Technical
At 120–140 °C, prolonged heat denatures muscle proteins while preserving moisture within the sealed environment. Collagen hydrolyzes between 60–70 °C, converting to gelatin that imparts a silky mouthfeel. Limited oxygen suppresses Maillard reactions, resulting in a subtle flavor profile.
Science
Primary Reaction
collagen hydrolysis and protein denaturation
Sensory Profile
Aroma ()
subtlemeatyfaintherbaceousearthybutterymineral
Origin & History
Civilization
French
Era