It’s actually rocket science.We’ve cracked the code on sous vide speedQuick refresher: Sous vide works by setting the temperature of water bath in which your food is cooked to the same temperature you want your food cooked. It’s a thoroughly awesome way to get perfect food that never overcooks. The only downside is this kind of cooking to equilibrium can take a long time—especially those last few degrees. Why? At that point, the heat is flowing slowly because the difference in temperature between your food and the water is pretty small.