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Fierce Sous Vide 2

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The sous vide method allows food to be cooked to desired doneness (in texture and tenderness) while retaining most of the nutrients and water. This two-step method involves sealing the food in a bag and then cooking it in a warm water bath. Because this method is hassle free, a few local restaurants such as Mayflower and Bouchee have adopted it.
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Meat and Fish
The extracellular matrix is made up of tough collagen. Correspondingly, a tougher cut of meat like short-ribs has higher collagen content. The sous vide method allows the collagen to be denatured into gelatin, which results in tender meat. The collagen found in fish has lower melting temperature. Sous vide cooking of fish likewise results in a pleasant but watery texture.

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Sous Vide melon
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Vacuum sealing a melon piece collapses vacuoles (air sacs) in cells and results in a translucent color and firmer texture. A boiled carrot has a firm core and a tender, watery exterior, whereas a sous vide cooked carrot has an even texture. Boiled carrots releases much of nutrients from the outer layer, though sous vide cooked carrots retain all nutrients.

Uncooked melon
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Sous Vide melon is translucent. New flavor can be impregnated.
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Sous vide carrot was flavorful and just right inside out.
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Boiled carrot tasted watery and mushy outside and firm at core.
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Sous Vide