Ever wish you could replicate the incredibly moist and flavorful results of a restaurant’s sous-vide specialty? For this class, Chef Avishar Barua will share the secrets of sous-vide—or, put simply, simmering food in vacuum-sealed bags—and empower cooks to adopt it as another home cooking technique.
No equipment is needed for this introductory-level course. The class will cover cooking process, safety and the basics of using an immersion circulator, and will include demonstrations, hands-on elements and heavy samples. Avishar’s goal is to debunk the preconception that sous-vide is a complicated method best left to professionals.