The ancient Greek kitchen was characterized by its emphasis on fresh and seasonal ingredients. While they did not have a built-in sous-vide cooking station, they used a method called 'en papillote.' This involved wrapping food in parchment paper and then baking it in an oven or over an open fire. This technique allowed the flavors to meld together and kept the food moist and tender. The ancient Greeks also incorporated a variety of herbs, such as oregano and thyme, to enhance the taste of their dishes.
