Tag Archive for 'Sous vide'

Yin et al. investigated the effects of sous vide, boiling, and roasting on beef protein digestibility and peptide profiling in simulated gastrointestinal digestion. Image credit: Anova Culinary / CC BY-SA 2.0.

Sous-Vide Cooking Increases Beef Protein Digestibility, New Study Finds

Dec 10, 2020 by News Staff

Beef samples treated with sous vide — a technique in which food is vacuum-sealed in a plastic pouch and then placed in a water bath or steam environment...