Purpose
Cook sealed food in a precisely controlled water bath to reach a uniform target temperature.
Controls
Control bath temperature, time, bag seal, and cooling or finishing sequence.
Process
- Seal the prepared food, cook at the target temperature for the planned duration, dry it, and finish with a suitable high-heat step if needed.
Failure Modes
| Symptom | Likely cause | Corrective action |
|---|---|---|
| Watery finish | The cooked food was not dried before finishing. | Drain and dry thoroughly before any sear or glaze. |