Perhaps one of the greatest culinary inventions of the 20th century, sous-vide is a groundbreaking technique that has changed the way we cook food. From meat to vegetables and fruits, this slow-cooking method gives chefs and cooks more control over how to cook their food perfectly which, more often than not, can be a guessing game of timing. With the food vacuum sealed in plastic bags and then cooked in a low temperature controlled water bath for long periods of time, the sous-vide produces the most tender and perfectly cooked meat one could imagine. No more worries about overcooked outsides and too-rare-to-consume insides. Originally used by molecular gastronomists and groundbreaking chefs, this technique can now be used by any old Sally in their very own kitchen.
In this online cooking class, we’re teaching you how to apply the stellar and superior sous-vide method at home. Prepare to reap the benefits of the most perfectly cooked food you’ve ever had in your life.