In order to cook an ingredient we are unfamiliar with, we need to connect it with something familiar. The same idea works with cooking techniques. For instance, we do not all know romanesco. We do all know and recognize cauliflower. We don't all know and understand sous vide cooking. We do understand (or perhaps we really don't) braising and the importance of temperature. The onset of sous vide cooking has led to a search for refinement and understanding of temperatures and the relationships to the results of the food we are cooking. Because we are able to control a specific temperature we are able to pay attention to the results. Sous vide cooking demonstrates a need and want for controlling the process. It also allows us to see the results of a specific temperature. Just because we can set and record specific temperatures does not mean we are cooking any better. It allows us to observe and verify our results. We now need to codify our results. We are comparing what we have done in the past to what we are currently doing. And then judging the results. As I look at the romanesco it is an unfamiliar ingredient. But when I treat it like cauliflower the unfamiliarity washes away and I have a new ingredient in my repertoire.