Training Resources for:
Sous Vide Cooking
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Sous Vide Cooking As a foodservice professional, it pays to stay ahead of the curve of emerging technology and advances in our industry. Sous vide has been embraced by many of Americać?top culinarians as a key cooking method in creating superior textures as well as an excellent technique to maximize and highlight the organoleptic properties of food. Through demonstrations and hands-on assignments, participants will discover the many benefits of sous vide cooking and understand the critical points to successful application of the sous vide techniques.
During Sous Vide Cooking, you will:
Explore sous vide as a progression of three concepts: storage, cooking, and cuisine.
Identify textural differences in cooked proteins using a variety of different cooking methods.
Taste the difference in finished products and witness increased yields created by precise temperature-controlled cooking in a closed environment.
Expand your expertise in safety and sanitation practices critical for sous vide methodology.
A Classroom course provided by The Culinary Institute of America at Greystone in St. Helena, California, United States
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