Sous Vide Made Simple
$165 per person
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.
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
- Wine included
- Full meal served in class
- Work in teams
- Ages 18+
The average duration of our current cooking classes is 2 hours, which is predominately hands-on work. You will be standing for the majority of class, cooking at your work station as your instructor demonstrates techniques and walks around providing individual feedback.
Due to COVID-19 regulations, we can not have students congregate in the building before class starts. Doors will open 5 minutes prior to class starting and we will begin promptly on time. Students will be asked to queue up outside the door of the school, safely distanced (sidewalks are clearly marked) and will be let in the school just before class begins.
Please arrive at the school with your own mask on. You will be given a new, disposable mask to wear in class to ensure what you have on hasn’t been contaminated prior to entering SFCS. We will have extras available should you need one while at school.
Wear comfortable clothes and close-toed shoes (remember, you’ll be on your feet cooking). The kitchens at SFCS are fully equipped with everything else you need, including clean aprons.
Due to COVID-19 regulations, we will not be serving food or drinks during class, We will, however, be sending you home with both ingredients and finished food items so you can enjoy them later, and practice as well.
Wear casual clothing you can easily move around in, and comfortable close-toed shoes. Long hair must be pulled back and masks, provided by SFCS, are required while in the building.
Until recently, Scott Peabody was the executive chef at Nomiku, a job whose responsibilities included recipe R&D and waxing philosophical about food and cooking. He began his career in food at the age of fifteen with his first job as a dishwasher turned prep cook, and went on to attend the Culinary Institute of America in Hyde Park. He cut his teeth in New York City, toiling in the kitchens of culinary giants like Jean-Georges Vongerichten and Thomas Keller, which also served as an initiation into the mysteries of sous vide cooking. After more than a decade working in restaurant kitchens, he’s charting unknown territory in the form of extramural cooking and food writing.