What You Need to Know
The sous‑vide phase (55–65 °C) induces precise protein denaturation without coagulation, preserving moisture. Subsequent smoke exposure (70–80 °C) delivers phenols, aldehydes, and ketones that bind to collagen, creating a Maillard‑like surface and enhancing tenderness. The technique relies on strict temperature control to prevent microbial growth and ensure consistent flavor penetration.
The Science
Primary Reaction
Protein denaturation followed by phenolic compound adsorption