Sous Vide at Home: The Essentials
James Briscione is the author of three cookbooks, co-owner of Just Married & Cooking with his wife Brooke, and two-time champion of Food Network's "Chopped." Since 2012, he has served as the director of culinary development at the Institute of Culinary Education. And he works with IBM on the Chef Watson project, to understand how flavor compounds and ingredients translate from a database to real-word kitchens. His work has been featured in The New York Times, The New Yorker and Time Magazine.
Materials: What you Need
Lesson Plan: What you Learn
In this class, you'll learn that sous vide isnt only for fine dining; it's also a convenient way to cook at home, with or without a vacuum sealer. First, become familiar with the equipment you need and master the five basic steps to perfect sous vide cooking.
James begins by demonstrating the process making delicate slow-cooked eggs and hollandaise for a classic brunch. Then you'll explore water displacement while making risotto with an ideal al dente texture.
Sous vide is a fantastic technique for preserving the delicate texture of fish. In this lesson, learn how to poach salmon in butter, a technique you can use for any fish. Then, sous vide fruit by poaching pears in wine and infusing pineapple with jalapeño.
Discover the best approach to vacuum-sealing food. Plus, make brown butter chicken two ways, and whip up tender pork belly, perfect for tacos.
In this lesson, learn how sous vide yields a perfectly cooked steak. And, make 48-hour short ribs with red wine jus for beef that is tender and still juicy.
Finally, discover why sous vide vegetables just taste better. Find out how to seal in flavor and nutrients, minimize added fats, and preserve them at peak freshness. Crisp asparagus, cumin-scented carrots, brilliant beets and flavorful butternut squash soup are sure to move vegetables to the center of your plate.