In this half demo- half hands-on class, Chef-Instructor James Briscione will give you a general introduction to the uses of sous vide and low-temperature cooking applications. He will cover concepts such as food safety in sous vide and low temperature cooking and uses of sous vide for storage, compression, pickling and infusion. Dishes prepared will include short ribs at 72, 48 and 24 hours; chicken breasts and legs; pasteurized beef "tartar", vegetables, pork belly, sous vide-cured salmon, crème anglaise; and poached pears. Open to career students and alumni only; $30 registration fee.
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