For Beyond 50's "Culinary" talks, listen to an interview with Chris McDonald. He is an acclaimed chef in Toronto, Canada. He'll talk about the Sous Vide cooking method that is done in fine restaurants and can be done affordably at home. By immersing the food in hot (not boiling water) that's temperature controlled in a water bath for long periods, it can result in the juiciest, most succulent and tender meat you'll ever taste. The hot water intensifies flavors, and the resulting texture of the food is perfect. McDonald offers his tips and techniques for using the Sous Vide technique to cook a variety of meat, poultry, fish, seafood, vegetables, eggs and desserts. Tune in to Beyond 50: America's Variety Talk Radio Show on the natural, holistic, green and sustainable lifestyle. Visit www.Beyond50Radio.com and sign up for our Exclusive Updates.