Page 8 - Sous Vide Que

temperature, let’s say 131°F, and the food goes to that number and never above or below. You cannot over or undercook.
Here’s another short video that explains the entire sous vide que process.
Added Benefits
It takes time to melt tough connective tissue, to render fat, and for enzymes to kick in and tenderize. With sous vide you can hold the food at the target temperature for hours, giving enzymes the time they need to do their thing, yielding extremely juicy and tender food.
Another great benefit to sous vide is that it can save money. It can make tough cuts of meat as tender as expensive ones. Cuts from the hardworking hip area such as rump roast and eye of round can come out as tender as cuts from the pricey back such as ribeye and strip.
.
Because food is cooked in a sealed bag, juices envelop the meat with liquid doing something like braising although, technically, it is not braising because that is usually done at a low simmer, in the 180 to 190°F range, much warmer than any meat you cook sous
8
The process is also good at breaking down woodiness in
vegetables