RE: Modern culinary techniques, in my way: Sous Vide
What a concrete, specific and completely correct answer! Amazing!
In an industrial case, the use of sous vide is advantageous for all the points that @nnnarvaez just mentioned, covers 80% of the sanitary obligations (20% error of human factor), the loss of raw material is less than 75% (25% error human factor) and the control of maillarization is simple to achieve a perfect finish. But such complexity tends to lose the essence of what real cooking is, creating habits of less interest for what is being done, except for the great chefs and perfectionists.
On the other hand, in domestic terms, nothing better than having the luxury of cooking perfectly in your own home or saving work and food. And is that sous vide is a great topic to make it viral and sell it in infomercials haha.
At home It is cool because people will think they are great cooks and also will recognize when badly used if ever find it when eating out.
And yet we masters and Gods of the pans and the "Fourneaux" will still be able to amaze, because we love to invest time to achieve organoleptic perfection.
Sous-vide Vs Salty butter
clash of titans...