What you're about to see may be no less than a culinary revolution, a cooking method that's getting The Gourmet Seal from top chefs.

It's called "sous vide", that's French for "under vacuum", and it's changing the way chefs prepare fine food. Liz Crenshaw has a vacuum-packed story for us.

Food, sometimes frozen, sometimes not, from a plastic bag. Sounds like TV dinners, but this method of cooking is infusing more than flavor in food, it's also infusing enthusiasm in chefs around the world.

CHEF MICHEL RICHARD SERVES UP WHAT CRITICS OFTEN DESCRIBE AS THE BEST FOOD IN WASHINGTON AT HIS RESTAURANT, CITRONELLE IN GEORGETOWN. SO WOULD IT SURPRISE YOU TO LEARN THAT THIS ALL-STAR CHEF SOMETIMES PREPARES HIS FOOD IN A PLASTIC BAG

You're the best chef in Washington and you're using a plastic bag?

Michel Richard, Executive Chef Citronelle Restaurant
Yes, it is wonderful.

Crenshaw
AND ITS "WONDERFULL-NESS" IS CREATING A SENSATION, BOTH IN FANCY RESTAURANTS, AND IN THIS FOOD FACTORY IN ALEXANDRIA, VIRGINIA.

CUISINE SOLUTIONS PREPARES MEALS, UP TO 2-MILLION PER MONTH, USING THE SOUS VIDE METHOD OF FOOD PREPARATION. BUT THIS IS NOT FROZEN TV DINNERS. INSTEAD, THIS IS THE FIRST-CLASS FOOD SERVED ABOARD CRUISE SHIPS, IN LAS VEGAS CASINOS, AT LUXURY HOTEL CHAINS, EVEN AT THE SUPER BOWL.

What is it you're doing here?

Tom Gregg, Pres., Cuisine Solutions
We're trying to create a new category of food. Premium, fully cooked, frozen food.

Crenshaw
TODAY, THEY'RE COOKING CHICKEN HERB DE PROVENCE FIRST IT'S SEARED ON THE OUTSIDE, BUT HERE'S THE REVOLUTIONARY PART, THE FOOD IS VACUUM SEALED PRYOR TO THE ACTUAL COOKING.

THEN THE FOOD IS LOWERED INTO HUGE HOT WATER TANKS AND COOKED SLOWLY, SOMETIMES FOR HOURS, SOMETIMES FOR DAYS.

THE FOOD IS THEN FROZEN IN THE CO2 FREEZER. THE THEORY IS THE VACUUM SEALING KEEPS FLAVOR AND MOISTURE FROM LEAVING THE FOOD. BUT HOW GOOD IS IT?

Gregg
The only way you'll know whether this is good or not is to try it.

Crenshaw
SO HERE IS CHILEAN SALMON, SOUS VIDE STYLE.

Oh that's really good, really good.

THIS IS LAMB SHANK, COOKED 36 HOURS.

Wow.

THIS IS RACK OF LAMB.

Wow.

AND THIS IS SEARED, SEASONED DUCK.

Wow, that's wonderful.

AND THE SOUS VIDE METHOD CAN BE USED FOR, OSSO BUCCO, TILAPIA FILLETS, SEARED PORK SHANKS, BLACKENED CATFISH FILETS, BEEF WELLINGTON, AND DOZENS MORE.

IF YOU'D LIKE A TASTE, CUISINE SOLUTIONS' PRODUCTS ARE NOW HEADED TO RETAIL STORES SUCH AS COSTCO AND WEGMAN'S.

BACK AT CITRONELLE, MICHEL RICHARD IS NOW COOKING LAMB, BEEF, DUCK, LOBSTER, EVEN VEGETABLES AND FRUIT USING THE SOUS VIDE METHOD.

AND A SHORT RIB, WHICH CAN TURN DRY AND STRINGY IN AN OVEN OR PAN, COMES OUT LIKE FILET MIGNON.

And the result is, That's unbelievable.

Richard
Can I have a kiss?

Crenshaw
This is, this is unbelievable.

Richard
It's fabulous.

Crenshaw
GOURMANDS SAY THIS COOKING METHOD IS DEFINITELY WORTH A TASTE.

Richard
If you like to, I have more. Make reservations you know.

Crenshaw
I will.

Sous Vide cooking is sometime called "Cryovac," and it's been around since the 1960's. Back then it was just used to pasteurize industrial food for longer shelf life. Now chefs from around the world are learning the technique to make fine food.