Hands-On Class : Sous-Vide Cooking
Learn the Steps of Properly Cooking the Inside of Food While Retaining Moisture
Class Level: Beginner
Age Requirements: 18 and older
Average Class Size: 12-20
Food Included: Lunch of Salad, Main and Dessert
What is Sous-Vide Cooking:
Sous-vide (/suːˈviːd/; French for “under vacuum”) is a method of cooking in which food is sealed in airtight plastic bags then placed in a water bath or in a temperature-controlled steam environment for longer than normal cooking times — 96 hours or more, in some cases — at an accurately regulated temperature much lower than normally used for cooking, typically around 55 °C (131 °F) to 60 °C (140 °F) for meat and higher for vegetables. The intent is to cook the item evenly, ensuring that the inside is properly cooked without overcooking the outside, and retain moisture.
What You’ll Learn:
More to come
You Will Walk Away with the Ability to:
- Basics of cooking Vegetables, Fish and Meats under Sous Vide and in water baths at specific temperatures
- Food Safety with Sous Vide Cooking
- How to store food ahead of time and cook great meals in short a amount of time
We require a one week cancelation notice for all classes. If you cancel within that one week period, you will be charged for the full amount of the class. If you cannot attend…feel free to send someone in your place. We often have a wait list for classes; if we can fill your spot with someone from the wait list we will refund your money.