Introduction to Cooking Sous-Vide

About this course

Participants learn the main stages of sous-vide cooking through chef demonstrations and guided practical work at individual stations. The course covers vacuum packing, suitable bags, water-bath use and precise temperature control for different ingredients. The practical workshop includes preparing three dishes, with example recipes featuring beef, salmon, egg, vegetables, mushrooms and apple. The class is suitable for novices as well as cooks with some experience and includes a recipe booklet for the dishes prepared.

What you'll learn

• Use a vacuum packing machine and distinguish between suitable sous-vide bags.
• Operate a water bath for sous-vide cooking.
• Control cooking temperatures for different ingredients.
• Prepare sous-vide dishes using meat, fish, vegetables, eggs and fruit.

Is this course right for you?

The course is intended for complete novices and cooks with some experience. It combines chef demonstrations with guided practical work, with participants preparing food at their own station in a class of up to 10 people.

• No prior knowledge is required.
• Suitable for learners new to sous-vide cooking as well as those with some cooking experience.
• Participants work individually while following demonstrations and guidance from the teaching chef.

Before you go

• Sensible, flat-soled shoes are required; open-toe footwear is not advised.
• Participants should bring Tupperware to transport the food they prepare home.
• Ingredients, cooking equipment and teaching resources are provided for use during the class.
• An apron, tea towel and recipe booklet are provided.
• Food prepared during the class can be taken home.