What You Need to Know
The technique relies on the controlled denaturation of proteins and the conversion of collagen into gelatin, which occurs at temperatures between 55 °C and 70 °C. By maintaining a stable temperature, the process prevents rapid protein coagulation, allowing moisture to be retained and flavors to infuse evenly. The vacuum seal removes oxygen, reducing oxidation and suppressing Maillard browning while preserving the food’s natural aromas.
The Science
Primary Reaction
Protein denaturation and collagen gelatinization