perfect

sous-vide denatures proteins, each in turn
'though it won't sear a surface like hot coal
you're confident your meal will cook, not burn
the water-bath gives anyone control
the hydrophobic sidechains from inside
turned outward, make the proteins aggregate
for lack of chaperones, this colloid's fried
the moisture content's lost as exudate
the lambchops that a beaver couldn't chew
we pray are relegated to the past
they're now a trifle anyone can do
cosmetic grillmarks only added last
the water-oven's more than just a fad
it saves ingredients from going bad