Chicken cooked under vacuum at low temperature with leeks and capers

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  • Photo title: Chicken cooked under vacuum at low temperature with leeks and capers
  • Author: Rauccigianni
  • Cover photo description:
  • The use of low temperature cooking in the sous vide style as opposed to conventional cooking allows Chefs to control the temperature they cook with thus resulting in more tender meat and fish. Cooking meat at these lower temperatures helps to break down collagen in connective tissue, without heating the meat`s proteins high enough that the texture toughens and moisture is lost in the meat.
  • Image ID:171391819
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Keywords for Facebook, Twitter and LinkedIn timeline photos

allowsnchefs break breasts capers chicken collagen connective control conventional cook cooked cooking cuisine degrees enough fish haute healthy heating helps high leeks lost low lower meat meats modern moisture more opposed proteins resulting sous style tasty temperature temperatures tender texture thus tissue toughens use vacuum vide wellbeing

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