KHYRA

Sous vide, French for “under vacuum,” has taken the culinary world by storm, transforming the way we cook meat, vegetables, and even desserts. It’s become a favorite of professional chefs and home cooks alike, but what’s the science behind this precise cooking method? At its core, sous vide involves cooking food slowly and evenly in a temperature-controlled water bath. Unlike traditional methods, where food is exposed to direct heat, sous vide cooking ensures that every part of the dish reaches the desired level of doneness, creating perfectly cooked...