Looking to impress dinner guests with some of the latest gourmet cooking trends? Embraced by world-renowned chefs, including Marcus Samuelsson, Alain Ducasse, Thomas Keller and Paul Bocuse, Sous-vide (pronounced /su vid) involves placing food in vacuum-sealed plastic pouches and heating them to precise temperatures to seal in moisture and tons of flavor. When using Sous-vide, make sure you’re using bags designed by the manufacturer which, with the help of plastics, are heat resistant, durable and 100 percent airtight.
Watch here to find out why winner of Top Chef Masters Season 2 Marcus Samuelesson says some of his siganutre dishes wouldn’t be possible without plastic.
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