Open Kitchen | How Do I Use That? | Immersion Circulators (Sous Vide)
Sous vide may sound like the latest fad to come onto the market, but restaurants have been using immersion circulators for years to cook food sous vide in order to achieve the exact level of desired doneness, every time. French for “under vacuum,” sous vide is a culinary technique in which vacuum-sealed food is immersed in a water bath and cooked at a very precise, consistent lower temperature over a longer period of time. Immersion circulators distribute and heat warm water at an accurate and stable temperature, making them excellent tools for the home cook interested in sous vide cooking.
This class is perfect for anyone who wants to know: “How do I use that?”
• Chicken and Egg Bowl
• Pork Belly
• Compressed Fruit
Instructor: Eli Silverthorne
Class Time: 11:00am – 2:00pm
THE FINE PRINT:
1. Classes are for participants 16 years and older.
2. Class participants are required to wear closed toed shoes.
3. Class participants will be provided with an apron and all necessary tools and equipment.
4. Menus, recipes and instructors are subject to change as required.
Please review current Safety Measures on our TOCK home page: https://www.exploretock.com/stratfordchefsschool/