Sous-vide is a method of cooking whereby food is sealed in plastic bags and placed in a bath of circulating water heated to the desired internal cooking temperature of the food. In recent years, this method has gained popularity for cooking meat as it slowly brings the meat up to the internal cooking temperature. The temperature of the water bath is set at the final serving temperature of the meat, so it is impossible to overcook the meat because the meat cannot get hotter than the water bath. Using a more traditional high heat cooking method such as grilling, the meat is heated at temperatures much higher than the desired serving temperature which can lead to overcooking and drying out of the meat if it is not removed at the correct time. Which of the following can be inferred from this passage? radio_button_unchecked Meat cooked via sous-vide tastes better than grilled meat. radio_button_unchecked Sous-vide cooking takes longer than traditional cooking methods. radio_button_unchecked Chefs prefer traditional cooking methods to sous-vide. radio_button_unchecked Cooking at lower temperatures locks in moisture and flavor. radio_button_unchecked High heat cooking is an inferior cooking technique compared to sous-vide