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
All students must show proof of vaccine before entering school and will be required to wear a mask unless eating/drinking.
We understand and respect that lifestyle decisions during Covid are an individual choice. If you test positive for Covid while the class is in session, you will be asked to send a friend in your place until you have a negative test. Classes will not be rescheduled, credited or cancelled. Once the class session starts the class is non-refundable. This was our policy pre-Covid and continues to be our policy today. We hope you find this policy acceptable and understand that this policy is required for a small school like SFCS to operate and open our kitchens for great food experiences.
The average duration of our current cooking classes is 4 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. Most of the time you’ll be working with a partner or small group on a few different recipes.
Doors will open 10 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 to have their vaccine cards checked the first week of class (these will only need to be checked once).
Please arrive at the school with your own mask on. New, disposable masks are available should you need to replace yours while in class.
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.
You will sit down with your classmates to eat what you’ve all prepared, along with some wine. We do suggest you have a small snack before class as dinner does happen towards the end of each session.
Wear casual clothing you can easily move around in, and comfortable close-toed shoes. Long hair must be pulled back and masks are required while in the building.
Cancellation Policy
Scott Peabody
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.