Sous Vide Class

About this course

The class begins with a detailed chef demonstration covering the science of sous vide, temperature and timing control, food safety, flavour development and the equipment involved. Examples include duck, chicken, pork, steak, vegetables and pudding, with attention to how foods are finished after cooking and how they can be stored. Participants then work at their own stations to prepare elements of a two-course menu: Asian pork belly with potatoes and asparagus, followed by sous vide chocolate pots. The practical session includes preparation, cooking and plating, while the pork belly is partly pre-cooked because of its longer cooking time.

What you'll learn

• Prepare food for sous vide cooking
• Apply appropriate timings and temperatures to different ingredients
• Finish and plate food after sous vide cooking
• Explain safe storage practices for sous vide food
• Use and care for a vacuum packing machine
• Experiment with different sous vide methods

Is this course right for you?

Listed as suitable for all levels, the class combines technical explanation with practical station-based cooking. It is designed for people considering a sous vide machine, those who already own one and those wanting to explore this cooking method. Individual bookings may involve working alongside another participant.

• Suitable whether or not the learner already owns sous vide equipment
• Available to individual participants, pairs and groups

Before you go

• All food and equipment are provided, including Anova sous vide equipment.
• A recipe booklet is emailed after the class.
• The class is suitable for those following a gluten-free diet.
• Wine is provided during the class.