On January 23rd, our Director of Culinary Arts & Technology, Chef Hervé Malivert demonstrated the intricacies of Sous Vide cooking in celebration of International Sous Vide day! Sous Vide techniques can completely change the way a kitchen operates, in both professional restaurants and at-home settings. From determining how time and temperature influence the taste and texture of different foods, to its potential to transform rarely used cuts of meat into tender delicacies, Sous Vide methods make you think in new and exciting ways.
In order to properly prepare the culinary professionals of today and tomorrow to use Sous Vide cooking methods in their kitchens, Chef Hervé is leading the charge with an all new hands-on curriculum. Relaunching on May 31st, our Sous Vide Intensive course will teach the techniques behind low temperature cooking and how to adapt them to your own kitchen—whether you plan to use what you learn in a professional restaurant or home kitchen setting!
You’ll explore both professional grade equipment and at-home versions of immersion circulators, as well as the difference between using sous vide vacuum bags and other alternatives. By the end, you’ll taste, test and explore various applications of sous vide cooking for your kitchen, with an array of proteins, vegetables and more! Plus, our resident master of plating techniques, Chef Hervé, will share some of his tips for plating any number of these dishes to perfection!
Before you join us for class on May 31, you can begin practicing with Sous Vide techniques at home. Check out one of the recipes from Chef Hervé’s demonstration below!
Find more information on the Sous Vide Intensive here.
Sous Vide Smoked Salmon in Brioche Recipe
- Salt, as needed
- Sugar, as needed
- 900 g Salmon
- 100 g Molasses
- 55 g Liquid smoke
- 50 g Brown sugar
- 5 g Black pepper
- Combine 4:1 ratio of salt to sugar.
- Season the fish heavily with the salt/sugar mixture, covering as much of the surface as possible. Let it rest for 45 minutes, then place your fish in an ice bath (a bowl filled with ice cubes and very cold water) to completely remove the salt and sugar.
- For making the glaze: In a bowl, combine molasses, liquid smoke, brown sugar and black pepper.
- Transfer the rinsed the salmon to a sheet tray and pat it dry. Next, brush the glaze onto both sides of your salmon.
- Place the salmon in a vacuum-pack bag and seal. Cook it sous vide for 1 hour at 113⁰F/45⁰C
- Fill a large bowl with ice and very cold water. Transfer the bag to the bowl and leave it there until the fish is cool to the touch. Remove bag, dry it off, and store it in the fridge either overnight or all day—recommendation is at least 8 hours.