What Does Lisa Fetterman Call Cooking's Biggest Technology?

On This Is Your Life in Silicon Valley, Nomiku founder Lisa Fetterman says the biggest technology ever for cooking was fire, and that cooks have been trying to control it ever since. Her sous-vide circulator, she says, now holds heat to a tenth of a degree Celsius, which she calls revolutionary. Because the food is already at the target temperature, it scientifically cannot overcook, so you can leave it for hours and only sear it at the end. She describes the result as edge-to-edge juicy: the collagen melts into the muscle. That control of heat, not a new flame, is the Nomiku pitch.