The great sous vide hack: picanha

June 15, 2010, 9:47 p.m. | by Adriano Petrich | Categories: Brazil picanha sous vide | comments

Sous Vide Primer

It is about temperature and proteins. Different proteins denature at different temperatures and here is the catch. Some of them won’t denature at lower temps.

Eggs for instance. The two more common proteins in it are Ovalbumin(54%) and Ovotransferrin (12%) the first starts to denature at 180°F/80C the second at 140°F/60C.

So ...

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