Once used to prepare cuisine in only the finest restaurants, sous vide is now making its way into home chefs’ kitchens. French for “under vacuum,” the technique involves vacuum sealing food in a plastic pouch and then slowly cooking it in warm water. Now, researchers reporting in ACS’ Journal of Agricultural and Food Chemistry have found that, compared with boiling or roasting, sous vide increases beef protein digestibility during simulated digestion.
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Source: Phys.org