06/22/2018 - Moist and Delicious Sous Vide Cooking
June 22, 6:00-8:30pm
with Richard Drace and Paul Faahs
Sous Vide, French for under vacuum, was originally a technique used in restaurants for cooking vacuum packed food in a temperature-controlled water bath. It is now readily available and affordable for the home chef. We will show you how you can cook to perfection foods as diverse as pork shoulder, grass-fed steak, fresh wild-caught fish, and spot-on eggs. We’ll serve yummy appetizers: Carnitas; seared fish with pink peppercorn sauce; reverse grilled rib-eye with fresh horseradish sauce; and deviled eggs – all on toasted baguette.