Sous Vide Made Simple

$165 per person

Instructor

Scott Peabody

What You'll Learn

By the end of the class, you will:

  • Be able to use a sous vide device to cook simple proteins, then transform them into elaborate dishes.
  • Employ the water displacement method to seal your bags for sous vide cooking.
  • Understand why and when to use different water temperatures in sous vide cooking.

About This Class

Is your immersion circulator collecting dust because you just don’t know how to use it? These days at home sous vide rivals some of the top pro kitchens and we’re going to show you how a few techniques to bring that pro level of cooking to your weeknight dinners.

We will sous vide shrimp, pork, and custard and use the results to create a variety of different dishes. We love mastering a technique that can be applied to lots of recipes – a few key lessons will lead to all kinds of amazing meals.

Menu

Simple Sous Vide Shrimp, used to make: Lemongrass-Glazed Shrimp Wraps, Deep Fried Crispy Shrimp with Coconut and Sweet Chili

Simple Sous Vide Pork Tenderloin, used to make: Pad Kee Mao (“Drunkard’s Noodles,” Thai Sweet and Spicy Noodles), Seared Pork Tenderloin with Green Papaya Salad

Simple Sous Vide Custard Base, used to make: Mango and Peanut Butter Ice Creams

Details

  • Wine included
  • Full meal served in class
  • Work in teams
  • Ages 18+

FAQ

What is the format of a typical cooking class?

The average duration of our cooking classes is 4 hours, and they are broken down into three segments: Introductory lecture or demo, hands-on cooking, and eating.

The class will begin with a short discussion or demo from your instructor. After, you can expect to work either on a team or individually to prepare the class menu. As a group, your class will prepare the selected menu in its entirety. In most classes, not every student will make every dish.

Learning happens throughout the class, and your instructor will often call out key techniques as they happen in each recipe.

Most classes conclude by sitting down as a group to eat what you’ve prepared, followed by a discussion of each recipe. You will leave with a copy of the recipe packet and a working knowledge of every dish that was made so you can recreate them at home.

When should I arrive for my class?

Doors open 15 minutes before the class start time.

What do I need to bring with me to class?

You do not need to bring anything with you to class, unless otherwise noted in the class description. The kitchens at SFCS are fully equipped and aprons, recipes, equipment, food and wine are all provided for you. 

Do I need to eat before class?

In most classes, you will be sitting down to eat a complete meal that you have prepared along with your classmates. Since this typically occurs towards the end of the class period, an appetizer or small plate is usually prepared early on in class. However, you’re welcome to additionally have a snack before you arrive or bring one with you.

Please note, for our Baking & Pastry classes, a light meal will be provided for you.

What should I wear to class?

We suggest wearing casual clothing you can easily move around in, and highly recommend wearing comfortable closed-toe shoes. Long hair should be pulled back.

More FAQ

Cancellation Policy

Any cancellation up to two weeks prior to your class start date will be refunded 100%. Cancellations up to 5 days before your class start date will qualify for an online credit to be applied to another class. No refunds or credits will be issued for cancellations received less than 5 days before your class start date, however, you may always send a friend in your place if you’re unable to attend.
Please note: Cancellation requests made the day of class are not eligible for a refund or credit, no exceptions. 
View our full cancellation policy

Related Classes