Sous-Vide: literally, “under-water.” Recently, sous-vide technology has become accessible and financially feasible for the home cook. As a professional chef, Jensen Lorenzen has utilized sous-vide in his kitchen for over ten years. In this class, he will walk you through the advantages and disadvantages of this style of cooking. Something that has taken him years to learn, he can teach you in a few hours. This class is an introduction to sous-vide cooking. It is designed to demystify a technique that, at first glance, might seem out of reach for the home cook. Our goal is to familiarize you with the basics in proper sous-vide methods for achieving professional quality results, with minimal effort. In this class you will learn all the basics. A technique that has been used in professional kitchens for years can be as helpful in the home kitchen as the crock-pot, rice cooker or microwave—and just as easy to master. Topics covered will include: FAQs on Sous-Vide A Brief History Sanitation Myth-Busting—We Hope You're Ready For This! Questioning the Virtue of The "Retherm" (Sous-vide's dirty little secret) Broths and Infusions Chorizo Dashi Kombu
Vegetables, Meat, Fish, Poultry and Eggs: New and exciting textures Beef Tenderloin and 36 hour Short-ribs
Eggs: Beyond the white Flawless custards
Special guest, Zenaida Cellars owner Jill Ogorslka, will pair and pour several of her winery’s award-winning wines. This is a demonstration class; the fee is $125, and includes a welcome glass of Prosecco and multiple generous tastings of Zenaida Cellars wines. Click here to reserve your spot (and please see The Fine Print, below). Attendance will be limited to 15 students. Come Hungry!