What You Need to Know
The technique utilizes a vacuum sealer to remove air from the bag, preventing bacterial growth and promoting even cooking. The temperature control allows for precise cooking to a specific internal temperature, eliminating overcooking and undercooking.
Steps
- 1.
72-hour short ribs (Modernist cuisine (USA)): Transforms tough cuts into buttery texture
- 2.
Onsen tamago (Japanese ryokan tradition): Achieves perfect custard-like egg texture
- 3.
Confit de canard (French Gascony): Modern interpretation of traditional duck confit
The Science
Primary Reaction
Maillard reaction