I love to cook and try new techniques and ingredients from all over the world.
I love cooking too.  Are you familiar with sous vide?
Sous-vide
Sous-vide (; French for 'under vacuum'), also known as low temperature long time (LTLT) cooking, is a method of cooking in which food is placed in a plastic pouch or a glass jar and cooked in a water bath for longer than usual cooking times (usually 1 to 7 hours, up to 48 or more in some cases) at an accurately regulated temperature. The temperature is much lower than usually used for cooking, typically around for meat, higher for vegetables.
meat may be cut smaller as in stir frying, typically an Asian way of cooking: cooking oil with flavorings such as garlic, ginger and onions is put in a very hot wok. Then small pieces of meat are added, followed by ingredients which cook more quickly, such as mixed vegetables. The dish is ready when the ingredients are 'just cooked'.
Cooking and preparation Moist heat.
Moist heat cooking methods include braising, pot roasting, stewing and sous-vide. These techniques are often used for cuts