Fear of the unknown is a common facet of human nature, and that’s definitely true when it comes to what we eat. So it’s no surprise that the popularization of sous-vide cooking has been met with a degree of suspicion. In fact, I’d be surprised if every historical food innovation hadn’t been met with similar resistance. Perhaps at some point in the hazy days of prehistory, there was an Ogg or Grok who expressed skepticism about that newfangled stuff they called fire.
Happily, despite the science-y trappings of sous-vide cooking, it doesn’t take an advanced degree to understand how it can be done safely.
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