Tenderize the Food

The final step for some foods, after they are heated through and pasteurized, is to cook them long enough to become tender. This is critical for many tough cuts of meat, especially those that would traditionally be braised or smoked for long periods of time.

As food gets hot, the muscle, collagen, and protein undergo transformations that cause the food to get more and more tender. The higher the temperature the food is cooked at, the faster this tenderization happens. Many sous vide temperatures are very low when compared to traditional methods, which means it takes a longer time but the lower temperatures result in a much moister end dish. Once temperatures in most meats go above 140°F (60°C) the meat begins to dry out and become blander. Using sous vide, you can hold the meat below 140°F (60°C) for a long enough time for the tenderizing process to run its course.