Get the Essentials of Sous-Vide in 14 Hours
In just a few years, sous-vide (cooking “under vacuum”) has gained ground in the most renowned restaurant kitchens around the world. In our two-day intensive, working chefs can explore how sous-vide and other low-temperature cooking techniques can be employed to enhance flavor and texture and to achieve results beyond the limits of traditional cooking methods. Attain the knowledge and skills you need to create unique sous-vide dishes for your discerning clientele.
What You'll Learn
- Sous-vide techniques for meats, fish, sauces, stocks, vegetables, and fruits
- How to choose and use sous-vide equipment, including vacuum machines, bags, combi-ovens, circulators, hypodermic probe thermometers, and datalogger
- How to cook chill food products
- Preparations for direct-serve product (fish, meats, and vegetable)
- Sous-vide special effects, such as de-airing, texture modification, forming, and flash pickling
- Safety and health issues, including non-regulated low temperature cooking and techniques not requiring a vacuum machine
- HACCP plans and how to put them in place