Professional Chef Workshop: Vacuum cooking with Sousvide technology
What will we do?
Andres Vargas Chef teaches us the cooking world with the SousVide technology known for its long cooking process with a monitored temperature. Nowadays, this type of cooking is used by the best restaurants in the world. Preparations: - BBQ Ribs with 12 hours Sous Vide cooking with cabbage salad. - Medium cooked sirloin marinated with olive oil and thyme in a 2 hour Sous Vide cooking, finished and confitted in a steel frying pan with butter and garlic, accompanied with vegetables. - Vacuum medium cooked salmon with olive oil, garlic and citrus.
What's included?
- Certificate - Ingredients and materials. - Recipes manual. - Cooking tasting.
Special considerations
Preparations: - BBQ Ribs with 12 hours Sous Vide cooking with cabbage salad. - Medium cooked sirloin marinated with olive oil and thyme in a 2 hour Sous Vide cooking, finished and confitted in a steel frying pan with butter and garlic, accompanied with vegetables. - Vacuum medium cooked salmon with olive oil, garlic and citrus. Concepts: - Preparation and Granting. - Seasoning. - Vacuum packaging. - Low temperature cooking motoring. - Second cooking and regenerate. - Dish plating.