Cooking in a Vacuum - An introduction to Sous Vide Cookery

Cooking in a Vacuum - An introduction to Sous Vide Cookery

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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