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The flavors and texture produced by browning cannot be obtained with only the sous-vide technique.

In many cases, chefs will brown meats and other foods before placing them in the water bath or after the sous-vide cooking, using techniques such as grilling or searing on an extremely hot pan.

is a method of cooking in which food is vacuum-sealed in a plastic pouch or a glass jar and then placed in a water bath or steam environment for longer than normal cooking times (usually 1 to 7 hours, up to 48 or more in some cases) at an accurately regulated temperature.

Sous-vide cooking continues until the center of the food has reached its target temperature.But for an egg, which has proteins that denature at different temperatures, maintaining precise, constant temperature is more critical.Non-sous-vide cooking times are determined by when the center of the cooked item reaches a few degrees below the targeted temperature. While the food rests, residual heat will continue to cook it for a while.From a culinary viewpoint, the exclusion of air is secondary, but this has practical importance.It allows cooked food to be stored, still sealed and refrigerated, for considerable times, which is especially useful for the catering industry, and it excludes oxygen from food that requires long cooking and is susceptible to oxidation, e.g., fat on meat, which may become rancid with prolonged exposure to air.

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