What to do with that sous vide you got for Christmas? What is the best meat to cook sous vide? How can you prepare a whole gourmet meal in a controlled temperature waterbath?
In our sous vide skills class, our expert chefs will teach you how to use a sous vide immersion circulator. Sous vide cooking is not just for professional chefs anymore—it’s the best way to cook proteins at home, both failproof and easy. The class will focus on mastering the basics of time, temperature, texture and flavour . From tender pulled pork to infused creme anglaise, there are so many things you can do worry-free with sous vide techniques, so sign up for this class to get slow cooking.
In this class you will:
Learn the temperatures and cooking times for different food groups Get ideas for infusing flavours and advanced techniques with your sous vide Learn how to care for your sous vide machine Understand how to properly handle machine and tools
Our Skills classes are perfect when you’re pressed for time or for foodies who want to deepen their knowledge in a certain area. These classes are deep dives into very specific topics and skills. Sign up for the chance to gain a more profound knowledge and learn new techniques that you can take home with you.
Raised in the Basque Country, Ander has always been serious about food – but it wasn’t until he moved to Dublin at 18 that this passion truly flourished. There, he began work as a chef and fell in love with the creativity and heat of the kitchen, a love that later took him to a trattoria in Milan and then back home to study at the Cebanc Culinary School in San Sebastián. After finishing his studies, he moved to London to work in the city’s first Basque restaurant, Donostia, and later Urban Caprice, a high-end catering company where he cooked for celebrities at exclusive events.
After eight years in the industry, Ander took some time to travel and eat his way around Southeast Asia. He explored 10 different countries, discovering new cooking techniques and devouring a new cuisine. The trip inspired him to go back to basics and perfect the art of baking, and he’s been obsessed with sourdough and choux since.