Sous Vide Class 2-27-2021

Sous Vide, or cooking with an immersion circulator, uses precise temperature control to ensure exact level of doneness for perfect restaurant results every time. Food is sealed in a plastic pouch and cooked in a water bath for longer than usual cooking times which tenderizes the meat and cooks the food to the same temperature from edge to edge. This class will introduce guests to sous vide cooking, equipment needed and recipes to try.