Science and safety can enhance chefs’ offerings

What do the world’s most celebrated chefs have in common with the Average Joe cooking barbecue at home?

It’s simple: Both use low temperatures to cook foods very slowly and gently reheat items to create delicious dishes with bold flavors and appealing textures.

In restaurants, one such method is sous vide, a process in which portions of dishes are vacuum-sealed, slowly cooked and then cooled through a precise method.

Proponents of the technique long have pointed to its

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