Description
A hybrid cooking method that sous‑vide cooks meat at 55–60 °C before low‑temperature smoking at 70–80 °C to enhance flavor and texture.
Technical
During sous‑vide the collagen in meat gelatinizes while myosin remains intact, preserving tenderness. The subsequent smoking introduces phenolic compounds such as guaiacol, cresol, and syringol onto the protein surface, while the low temperature prevents Maillard browning and increases volatile aromatic compounds.
Science
Primary Reaction
Collagen gelatinization and phenolic compound adsorption onto protein surfaces
Sensory Profile
Aroma ()
smokymeatyrichsubtlecomplexwoodyearthycaramelizedphenolicsavory