Have you ever wanted to learn the art of sous vide cooking? Join us for a virtual lecture and demonstration as our executive chef, Lisa Counts, walks you through the ins and outs and different equipment options for this popular French technique. Sous vide or “under vacuum”, is when food is vacuum-sealed in a cooking pouch, and heated at a very…
Have you ever wanted to learn the art of sous vide cooking? Join us for a virtual lecture and demonstration as our executive chef, Lisa Counts, walks you through the ins and outs and different equipment options for this popular French technique. Sous vide or “under vacuum”, is when food is vacuum-sealed in a cooking pouch, and heated at a very precise temperature in a water bath. With sous vide, the precision is in the temperature, which the cook sets with the simple push of a button. Cooked at its ideal serving temperature, food can’t overcook or undercook… it’s perfect every time! And for many foods, the technique yields dramatically better results, developing flavors and textures that simply cannot be duplicated using any other cooking method.
Menu:
- Seared Steaks
- Garlic Mashed Potatoes
- Grilled Asparagus
Skills Covered in Class:
- Setting up and using sous vide equipment
- Understanding the sous vide process
- Time and temperature guidelines
- Selecting food for sous vide
- Making a full meal sous vide
- Storing and finishing sous vide items
Got questions about our virtual classes? Check out our FAQs.
