Molecular gastronomy, sous vide… these are a few of the innovative chefs’ techniques that home cooks are now trying themselves. On this episode of Simply Ming, Chef Grant Achatz, the avant-garde leader of Progressive American cuisine, brings his magic home. See Grant prepare the show stopping presentation of Seared Wagyu Beef with Fermented Morels, White Soy and Lichen. Using the sous vide technique, Ming prepares Olive Oil Poached Salmon.