I think it is a little late to introduce my latest culinary item to this discussion but we might add it to the next thread.
Over the holidays, I went to visit an old buddy. He put on a huge 23 person Christmas dinner and one of the items were Sous-Vide cooked steaks.
Sous-Vide is that art of cooking something in a precise temperature water bath, sealed in plastic. What proper poaching does for good fish, this can do for everything from shrimp to steak. It is very interesting.
I won’t cook food in plastic. Both my parents had/have Alzheimer’s. I know about the wonderful temperature control but I definitely have plastic as one of the suspects in environmental Alzheimer’s, as they were the first plastic generation. Among other suspects like pesticides and toxic laundry products etc.
I would LOVE a sous vide technique that didn’t use plastic though.