Description
Gentle protein denaturation and collagen hydrolysis in acidic lipid medium.
Technical
Combines low-temperature sous vide principles with acid-catalyzed esterification reactions, where citrus terpenes (limonene, citral) form new flavor compounds with olive oil triglycerides.
Culinary Significance
Creates exceptionally tender proteins with bright, complex flavors unachievable through traditional confit methods.
Science
Primary Reaction
Denaturation of proteins
Parameters
Temperature
63°C optimal
50°C to 78°C range
Time
6 hours
2 hours – 14 hours
Equipment
Immersion circulatorVacuum sealerFood-grade pH stripsCitrus oil extractor