#precision-cooking

#precision-cooking

Recipe apps live on screens while the physical tools that actually make food better are scattered across drawers and cupboards. Your phone is propped against a mug, your scale is buried somewhere, and you are guessing at temperatures because the thermometer is never where you left it. Most digital cooking tools ignore the reality that kitchens are crowded, messy spaces where the tools you need for precision are rarely connected to the guidance telling you what to do.

LTLT cooking - or low temperature long time cooking - transforms ingredients through gentle, extended heat application at precisely controlled low temperatures. This method involves cooking food at heat typically regulated between 120 to 140 degrees Fahrenheit, for periods ranging from one to several hours. The best-known application of LTLT cooking is sous vide, which translates to "under vacuum" in French. Meat - or even fish, poultry, and vegetables - are marinated, sealed, and then immersed in a temperature-controlled water bath for hours.