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

Cooking technique to be seen for :

• Beef sirloin
• Chicken breast
• Duck breast
• Salmon
• Lamb rack
• Pork temderloin

Learn how to use vacuum technique to cook diferent 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:

• Acknowlege about necessary equipments and their specific use
• Learn the art of marinade
• Understand the cooking levell and temperature scale for diferent type of proteins and  for diferent  cooking results
• Learn about trouble shooting for those techniques and avoid common mistakes