What You Need to Know
This method is often used for cooking proteins such as meat, poultry, and fish. By maintaining a consistent temperature, cooks can prevent the growth of bacteria and ensure that the food is cooked evenly. The technique relies on the chemistry of protein denaturation and the prevention of overcooking.
Steps
- 1.
French duck confit (Gascony, France): Precise 85°C cooking renders fat while preserving moisture
- 2.
Japanese chawanmushi (Edo period Japan): 65°C water bath sets egg custard without curdling
- 3.
Argentinian asado (Pampas region): Indirect heat maintains 70°C for even collagen breakdown
The Science
Primary Reaction
protein denaturation