In a day and age when we can unlock a mobile phone with our face and ask Alexa to wake us up by playing “I’m Only Sleeping” by The Beatles, it seems surprising there hasn’t been a similarly ground-breaking innovation in cooking. Think about it, unless you’re a professional chef, making a beef Wellington or a chocolate soufflé still requires a lot of preparation and a prayer to the food gods for it to come out right.
(Related: 5 Key Steps To A Stylishly Functional Kitchen)
Sure, sous-vide machines and wireless thermometers have become commonplace but the science behind cooking has more or less remained the same. Whether it’s conduction, convection or the water bath that is sous vide, we usually heat—and therefore cook—food from the outside in.