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allowsnchefs

break

breasts

capers

chicken

collagen

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 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

Chicken Cooked Under Vacuum At Low Temperature With Leeks And Capers Stock Image


Chicken cooked under vacuum at low temperature with leeks and capers Stock Photo
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Chicken cooked under vacuum at low temperature with leeks and capers #171391819
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The use of low temperature cooking in the sous vide style as opposed to conventional cooking allowsChefs 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.

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