- Class Session: 1-day class / 2 sessions / morning / afternoon
- Lunch: Included
- Total hours: 6 hours
- Delivery Language: English with Thai translation
- Age: 18 years old minimum
- Suitable for: Amateurs
- Accomplishment: Lenôtre certificate
- Student per class: Maximum 12
Recipes:
- Slow cook beef cheek
- Beef tenderloin
- Ribe eye
- Sirloin
- Beef short ribs
Join us for an exciting Sous Vide Techniques cooking class focused on five distinct cuts of beef: ribeye, sirloin, beef cheek, tenderloin, and ribs.
By the end of the Sous Vide Cooking Class, participants will achieve to gain confidence with the following learning outcomes:
Understanding of Sous Vide Principles: Gain a thorough understanding of the sous vide cooking technique, including its benefits, and applications in modern cuisine.
Familiarity with Equipment: Learn how to use sous vide equipment, including immersion circulators and vacuum sealers, along with tips for setting up and maintaining them.
Temperature and Time Mastery: Understand the importance of temperature control and how to determine the optimal cooking times for various proteins and vegetables to achieve desired textures and doneness.
Preparation Techniques: Develop skills in properly seasoning and vacuum sealing different ingredients, ensuring maximum flavor infusion and moisture retention.
Cooking Proteins: Master the technique of cooking various beef part, diferent in fat content and texture, using sous vide, achieving consistent results with perfect tenderness.
Finishing Techniques: Acquire techniques for finishing sous vide dishes, such as searing or broiling, to enhance flavor and presentation
