What is special about sous vide cooking technology? Perfect and uniform doneness is achieved due to the fact that the product is heated absolutely evenly throughout its thickness, which makes it easy to obtain the desired degree of doneness (for example, for steaks) without the risk of overdrying the outer layers. Maximum preservation of juiciness and taste is guaranteed by vacuum and low temperature, due to which moisture and juices remain inside the product, and mass loss is minimal (up to 5%). Incomparable tenderness of tough cuts becomes possible, since long cooking effectively destroys collagen in the connective tissues of the meat, turning it into gelatin, which makes even tough parts extremely soft. Flexibility in time is that after reaching the ideal internal temperature, the product can be in a water bath for hours without overcooking, which gives the chef great freedom in planning the serving.