The "sous vide" part of sous vide cooking refers to the vacuum-sealed bags that are often called for when using the technique (in French the phrase literally means "under vacuum"). However, these days, when someone says "sous vide cooking," they're generally referring to any kind of cooking that takes place in a precisely temperature-controlled water bath, whether you're actually using a vacuum-sealed bag or not. Sous vide cooking offers unparalleled control over whatever it is you are trying to cook, whether it's steaks and chops, shrimp and lobster, vegetables, or even large cuts of meat like pork shoulders and legs of lamb. With fast-cooking foods, like steaks and chicken breasts, sous vide removes all the guesswork involved in traditional methods. No poking with a thermometer, no cutting and peeking, and no jabbing with your finger - just perfect results every single time. $20 per participant - cash only.
Purpose: Learn and taste sous vide dishes with wine
Facilitator: Michel Urbano |
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