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.
Sous-Vide
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Sous Vide Is Just a PID Loop -
The Thermodynamics of Cooking Meat Cooking meat is a heat-transfer problem wrapped around a protein phase diagram. Why a steak and a brisket want opposite treatments, why overcooked meat is dry even though no water boiled away, why chicken has a hard safety floor that beef does not, and how every cooking method is really just a strategy for managing one temperature gradient.