Sous Vide Cooking with Chef Char
“sous vide” is a French culinary term meaning “under vacuum” and is a method of cooking in which food is placed in a plastic bag or glass jar and cooked under carefully controlled water or steam temperatures. The intent is to cook the food items evenly, ensuring that the inside is properly cooked while retaining moisture and without overcooking the outside. Four different recipes will be explained, demonstrated, sampled and enjoyed in the class. Sample various sous vide vegetables, chicken and steak.
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