Sous-vide cooking of muscle meat: how to perpare tender & juicy (pork) filets

13.10.2015 15:37 Sous-vide cooking of muscle meat: how to perpare tender & juicy (pork) filets Natacha Bouvier Presse- und Öffentlichkeitsarbeit Max-Planck-Institut für Polymerforschung Mainz. Professor Thomas Vilgis, Project Leader at the Max Planck Institute for Polymer Research in Mainz, and his team look into protein denaturation of meat using a sous-vide technique. Their results have now been published in Food Biophysics and should help you prepare delicio

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