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Sous Vide Cooking and Chemistry

May 9, 2013

knife cutting steak

The use of vacuums and precisely controlled temperatures. Sounds like chemistry but is actually Sous vide. Join Dr. Douglas Baldwin as he explains the science behind this precise form of cooking that can make the toughest cuts of meat come out tender, juicy and medium rare.

*Access to this recording is an exclusive benefit for ACS Members. 

What You Will Learn

  • The perfect egg yolk is a balance of time and temperature.
  • You can make tough cuts of meat tender while keeping them medium-rare.
  • You can make poultry safe to eat without making it dry and rubbery.

The Fine Print

ACS Webinars® does not endorse any products or services. The views expressed in this presentation are those of the presenters and do not necessarily reflect the views or policies of the American Chemical Society.

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Expert

Douglas Baldwin
Sous Vide for the Home Cook