SOUS VIDE COOKING
Tender, perfectly cooked foods are possible with this 50-year-old cooking technique. No longer used only in restaurant kitchens, The Sous Vide way of cooking has become a popular way to cook at home. Each food cooked in a water bath at a consistent temperature creates maximum flavor by retaining moisture and nutrients during the cooking process. Come learn the process as we prepare Sous Vide Egg Bites; Tomato Bruschetta with Sous Vide Ricotta Cheese & Basil; Sous Vide Pork Tenderloin with Maple-Mustard Sauce; Waldorf Salad with Sous Vide Chicken; Sous Vide Salmon with Lemon-Caper Sauce; Sous Vide Balsamic Beets & Greens with Shaved Parmesan, and Sous Vide Oreo Cheesecakes in Jars.