Description
A hybrid cooking technique that combines sous‑vide precision with smoke infusion in a vacuum bag.
Technical
During sous‑vide at 55–60 °C, protein denaturation is minimal yet permeability increases, allowing phenolic aldehydes, guaiacol, syringol, and cresols from a 80–90 °C smoke chamber to diffuse into the meat matrix. The controlled smoke exposure reduces surface Maillard browning while imparting a smoky crust, preserving juiciness and texture.
Science
Primary Reaction
Diffusion of phenolic smoke compounds into the protein matrix during controlled temperature exposure
Sensory Profile
Aroma ()
smokywoodyphenolicsubtlerichearthycharredcomplextoastedaromatic