• Class Session:           1 day / 2 sessions/ morning / afternoon
• Lunch:                         Included
• Total hours:                6 hours
• Delivery Language:  English with Thai translation
• Age:                          年滿18歲或以上
• Suitable for:               Intermediate level
• Accomplishment:      Lenôtre certificate of attendance
• Student per class:     Maximum 12

Cooking technique to be seen for:

• Beef striploin
• Chicken breast
• Duck breast
• Salmon
• Lamb rack
• Pork tenderloin

Learn how to use vacuum technique to cook different style of proteins. Understand the temperature scale for cooking sous vide for red meat, poultry and fish, to get tasty, tenderized products and the concept of marinade. This course is design for intermediate level food lovers with good relevant cooking skills.

Learning outcome:

• Acknowledge about necessary equipment and their specific use
• Learn the art of marinade
• Understand the cooking level and temperature scale for different type of proteins and for different cooking results
• Learn about trouble shooting for those techniques and avoid common mistakes