SOUS VIDE

Tender, perfectly cooked vegetables and steak are possible with this generations-old cooking technique. No longer used only in restaurant kitchens, Sous Vide cooking has become a popular way to cook at home. Each food is cooked in a water bath at a consistent temperature and lengthy cooking time. Even temperature provides consistent results and maximum flavor. while retaining  the moisture and nutrients during the cooking process. Come learn and experience the technique of cooking Sous Vide Egg Bites; Lemony Herbed Sous Vide Ricotta & Roasted Tomato Bruschetta; Sous Vide Salmon with Lemon-Caper Sauce; Sous Vide Grilled Steak and Vegetable Salad; Sous Vide Pork Tenderloin with Shallot-Balsamic Sauce; Sous Vide Glazed Carrots, and dessert of Sous Vide Crème Brûlée.