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Cooking in a Vacuum - An introduction to Sous Vide Cookery

Cooking in a Vacuum - An introduction to Sous Vide Cookery

$45.00
$45.00
Sold out

For years, it was a guarded secret tool of the world's top chefs. Today, home immersion circulators are raising the bar for millions of home cooked meals.

Using conventional cooking methods, the mass of our food and its nutritional value diminish exponentially during the cooking process. Sous vide cooking prevents this loss and retains a greater yield of mass and nutrients than any other known cooking method. Obtain textures that you never thought were possible from just about any food. Experience flavors far beyond your expectations. Welcome to the height of culinary technology. The finest modern method used to cook the most delicious and nutritious foods at home. Welcome to Sous Vide.

This two hour class includes recipes and instructions on cooking the following proteins: New York strip and ribeye steaks; herb infused boneless pork loin chops and pork tenderloin; chicken and duck breasts and legs; poached, soft boiled, and hard boiled eggs cooked in the shell. The recipe packet for this class also includes recipes for the following vegetables: Glazed and crispy Brussels sprouts; garlic-butter broccoli; berbere cauliflower; honey poached carrots.

Feel free to cook along with chef or attend class as an interactive lecture. Some special equipment and prep may be required prior to class.

Send questions to: chefmichael@sageharvestcookingschool.com  

How it Works

1. You sign up for the class of your choosing

2. We send you an email confirming your class registration containing a list of needed ingredients/equipment complete with sourcing recommendations for hard-to-find items

3. Two days before class, we email you the recipe packet and link to the Zoom session for your class

4. On the day of class, you can either follow along and cook with Chef, or listen and take notes. Either way, you get to ask questions via chat and be a part of the live experience!

What's Cookin'

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Class Categories

Culinary Passport

Travel the world and explore different cultures one dish at a time. This series of classes has been carefully curated from authentic sources from around the globe with focus on approachability and realistic ingredient sourcing.

Apply for your Visa

Cooking Without Recipes

Learn how to shed the shackles that keep you from mastering your favorite dishes. Food is always speaking to us. Let us teach you how to speak food's language and navigate your kitchen like a boss.

Ditch The Recipe

Knife Skills and Other Essentials

In this series of classes, we will teach you how to become better, more efficient, faster, and more confident with your knife skills and other important culinary techniques.

Get The Skills

Food as Medicine

When you're eating with a purpose and have established a goal - whether that goal be losing weight, gaining weight, recovering from an illness, or any another objective - having the right resources makes all the difference in the world. Dive into the nutritional sciences end of the food pool and it just might change, if not save, your life.

See what the doctor's cooking

Vegetarian and Vegan

Whether you are trying to replace animal-based ingredients or avoid dishes that feature them all together, we have the best solutions that are guaranteed to exceed your expectations. Plant-based power dishes are a passion of ours and we look forward to sharing our secrets with you.

Veg OUT

Desserts

Baking, Pastry, and Confectionery. Although all food can be viewed through the lens of science, baking is geared a bit more towards chemistry. Without making things too technical, we have ways of showing everyone from the novice baker to the seasoned pro how to make their creations sing a song so sweet, they'd swear that it was sinful.

Live Deliciously

The path to wellness never tasted so good

Whether you're counting calories or avoiding specific ingredients, Sage Harvest shows you how to cook mindfully without compromising flavor, texture, or appearance

I've been taking classes with Michael for seven years. He teaches skills and techniques beyond just a recipe that I now use in my everyday cooking. Michael has helped me make fancy dishes easy, and my whole family has appreciated everything he's taught me!

Kaela

I'm impressed with the little tidbits presented along the way such as cleaning, cutting techniques, spice selection. All the things that veteran chefs have well-ingrained in their repertoire but that can make a big difference to a beginner!

Student from Food as Medicine Series

Michael creates fun, informative, engaging classes that are accessible to any group. His lessons include chemistry, skills and techniques, and pro chef tips, infused with humor and warmth. He is able to modify for beginners and add complexity for those seeking to take their skills to the next level.  

Amy