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May 25, 2019 @ 6:30 pm - 9:30 pm
What exactly is sous vide cooking? Is it boiling food in a plastic bag submerged into a pot of water? Nope! Sous vide is one of the most precise cooking methods on the market, and it is a technique used by the world’s best chefs for decades.
Sous vide, which translates to “under a vacuum,” involves slowly cooking food in a temperature controlled environment until it reaches the perfect doneness–not overcooked, not undercooked, but just right. Your meals are healthier, your meat is juicier, and your life is easier! In this class, Chef Mark will cover all the different ways to cook with your immersion circulator and answer all of your questions and concerns. If it can be cooked sous vide, she’s tried it. And now you can too!
• Warm Bacon Salad with Poached Egg
• Steak with Red Wine Sauce
• Perfect Mashed Potatoes
• Glazed Carrots
• Vanilla Bean Ice Cream