Masterclass French Cuisine - Sous Vide Cooking
The art of sous vide cooking is a method of cooking in which food is sealed in airtight plastic bags then placed in a water bath or in a temperature-controlled steam environment for longer than normal cooking times—96 hours or more, in some cases—at an accurately regulated temperature much lower than normally used for cooking, typically around 55 °C to 60 °C for meat and higher for vegetables. The intent is to cook the item evenly, ensuring that the inside is properly cooked without overcooking the outside, and retain moisture.
Learn the following recipes from Chef Francois:
Ocean trout with basil and lemon
Organic chicken breast, morrel sauce
"Char siew" Iberico pork jowl
Angus tenderloin, lemon thyme