Which of the following is not a benefit of using a vacuum bag when cooking sous vide?
A)Air bubbles can result in uneven heat
B)Unpackaged food can get messy in a water bath
C)Air bubbles cause the bag to float
D)The Maillard reaction can be achieved

Question

Quizplus · Accepted Answer

The Maillard reaction is a chemical reaction that occurs between amino acids or proteins and reducing sugars, resulting in the browning of food and the development of complex flavors. It is not related to the use of a vacuum bag when cooking sous vide, but rather a result of cooking at high temperatures. A, B, and C are all benefits of using a vacuum bag when cooking sous vide, as it helps to eliminate air bubbles, keep food contained and clean, and prevent the bag from floating, respectively.

Which of the Following Is Not a Benefit of Using