Precision cooking is control theory wearing an apron. Why water is the ideal thermal medium, what PID actually does inside an immersion circulator and why cheap ones oscillate, the pasteurization math (D-values and log reduction), thickness-based heating times, searing as a separate high-rate process, and where sous vide genuinely wins versus where it's nerd theater.
Control-Theory
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Sous Vide Is Just a PID Loop