Circulation Cooking

Circulation cooking is a method that involves continuously circulating hot water around food to cook it evenly and gently. This technique is often used in sous-vide cooking, where food sealed in a bag is submerged in precisely temperature-controlled water. The circulation ensures uniform heat distribution, preventing hot or cold spots, and allows for consistent results. It’s ideal for delicate foods like fish or eggs and helps retain moisture and flavor. Think of it as a gentle, precise water bath that guarantees thorough, even cooking without overcooking or drying out the food.