Introduction to Sous Vide Cooking 4-Part Series, Beginning Monday, January 6th, 6-8PM

Regular price $300.00
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This four class series covers the basics and diversity of the Sous Vide cooking circulator. Covers the intricacies of chicken, beef, pork, and vegetables/desserts. This class is for beginners and intermediates looking to gain an understanding of sous vide cooking, differences in cooking time and temperature, and with an interest in the science of this perfect cooking method. Were you gifted a Sous Vide Circulator for the holidays? Are you interested in a guaranteed perfectly cooked piece of meat? Or just interested in trying and understanding the science behind great food? This will be a class for you!

Day 1 Monday, January 6th, 6-8PM
Chicken.
In this class, Chef Cody Miller will cover the differences in cooking temperature, time and textures of sous vide chicken breasts. We will be discussing the different applications in cooking breasts, thighs, eggs and their final presentation from the water bath to table. Recipes may include Succulent Pan seared Chicken Breast, Smokey Grilled Chicken Quarters, and Deviled Eggs.

Day 2 Monday, January 13th, 6-8PM
Pork.
Once of the best uses of a Sous Vide circulator, perfectly cooked juicy pork! In this class, Chef Cody Miller will demonstrate the differences in time and temperature with a multitude of pork cuts. Recipes may include: Pan seared thick cut Pork Chops, fall off the bone Pork Carnitas, and simple Pork Belly.

Day 3 Monday, January 20th, 6-8PM
Steak.
Never ever mess up your steak dinner again. It’s no longer a guessing game when cooking with Sous Vide. In this class, Chef Cody Miller will showcase the versatility of the Sous Vide circulator when cooking beef. Recipes and practices to include: how to always cook the perfect steak, followed by a long cooked feast worthy Chuck Roast, then succulent beef pastrami.

Day 4 Monday, January 27th, 6-8PM
Vegetables/Desserts.
Finishing out the Sous Vide series includes both the fail proof vegetables and glass jar desserts. In this final class and demonstration, Chef Cody Miller will cover the basics of sous vide vegetable cooking with Perfectly Caramelized Carrots, smooth and buttery Mashed Potatoes, and finished with luscious Crème Brulee for dessert.

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