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.
The essence of poaching is the answer then. For those unfamiliar, Sous-vide is a constant temperature water bath method of cooking.
Where fish can be cooked minimally to done by poaching, we can’t do that with beef and the meats requiring higher temperature and the longer time for penetration. The cultures with higher beef costs decided if the interior is done to a certain degree of internal temperature, why cook the outer third on each side well past that? By sealing the meat with marinade in a vacuum bag and then only searing the exterior just prior to serving, you get a steak that is medium rare all the way through without being bloody in the middle.