Conventional pan-frying overcooks the outer layers of meat to guarantee a safe center, a problem Thomas Keller calls the “bulls eye effect.” This article introduces sous vide, the precision water-bath method long used in professional kitchens, and covers equipment, technique, and why it produces more consistent results than conventional heat. Achieving doneness within a single degree fundamentally changes how cooks define a finished dish. Continue reading Introduction to Sous Vide Cooking