The last year has been a challenging experience for us in several respects, including forced isolation from our friends, family, and co-workers, but it has also increased the time many of us have spent in our kitchens and preparing meals.
Meal preparation can be therapeutic, but it can also be tiring. And it can be frustrating when the results end up very different from what we intended due to the lack of precision we may have in cooking proteins, vegetables, and baking.
There’s nothing worse than overcooking a nice piece of beef or fish. So, how do you know when something is done, or as it is referred to in restaurants, “à point?“
The development of sous vide
In recent years, that answer has become “Sous Vide” (or, the more scientific term, “immersion circulation”). Precision in cooking expensive proteins such as high-end cuts of beef or