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European Classic Cuisine: France (Sous Vide Cooking)

Learn sous vide, what it's all about and how to do it perfectly!

Duration: 4 hours/session

For: 1 session

Fees: $168.00

Chef: Ryan Lim

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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 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.

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