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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
A low‑temperature sous‑vide process that uses proteolytic enzymes to break down beef collagen, producing a tender, moist steak.
Origin: French haute cuisine (late 20th century) — France
See full technique reference →Papain or bromelain cleave the triple‑helix collagen into soluble peptides while the mild heat preserves myosin structure, preventing protein denaturation and maintaining juiciness.
Primary Reaction
Proteolytic cleavage of collagen triple helix
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