|Saturday, February 6th, 2021, 1-3 pm||Open|
|Sunday, February 7th, 2021, 1-3pm||Open|
Professionally, I have been involved with Sous Vide cooking for over 20 years. My first circulator cost about $1200…quite an investment compared to the modern day equipment that is available for under $200. If you enjoy cooking at home, and have not been “bitten by the Sous Vide Bug”, it is a game changer. Sous Vide cooking is just starting to take off with home cooks, and this course will introduce you to the equipment, concepts and basic techniques needed to get you started. During the two hour class we will cook everything from vegetables, potatoes, and fish to BBQ pork ribs, beef tenderloin, chicken thighs and even creme brûlée.