Learn how to create delicious, nutritious, and perfectly cooked meals using the sous vide method in this fun, hands on, and Interactive class! Sous vide means “Under vacuum” in French. It involves sealing a protein or vegetable in a zip lock bag and submerging it in a temperature controlled water bath. This means that your food will be perfectly cooked to the right temperature every time while remaining tender and juicy! After foods are removed from the water bath they are usually finished by searing, grilling, or broiling. In this class our Chef will walk you through the process of using sous vide to achieve perfect results while sharing tips and tricks along the way. After you complete this class you will be ready to take advantage of this amazing cooking technique in your very own kitchen!
What we will cover:
- Types of sous vide circulators
- Time and temperature for various foods
- How to create a vacuum seal without a vacuum sealer
- What foods can you sous vide
- Benefits of sous vide cooking
- Finishing proteins and vegetables after removing from the water bath
- Sous Vide desserts
The Menu:
- Cast iron steak with roast garlic herb butter
- Grilled asparagus with Evoo, garlic, & parmesan cheese
- Grilled swordfish steak with fresh tropical salsa
- Sous Vide strawberry shortcake & lemon curd parfaits
Instructor:
- Chef John Alunni
Instruction Type:
- Demonstration & Hands On
