Sous Vide Cooking

5 Comments for this entry

• 

  dan
  December 29th, 2009 on 11:44 AM

  USA – NYC The Sous Vide Intensive
  http://www.frenchculinary.com/course-Sous-vide.htm
• 

  Frank Hsu
  January 1st, 2010 on 3:57 PM

  We are starting a sous vide cooking courses in the New Year (2010).
  The course is a three-day (72 hours) intensive hands-on sous vide courses.
  It will be very small group (maximum 5 students).
  At the end of the course, the student will inherit all the sous vide equipments he/she uses during the course.
  Outline:
  - Sous vide vs conventional cooking
  - How sous vide can make conventional cooking better?
  - Techniques, rules and guidelines.
  - Temperature and time
  - Food safety issues
  - Unique SV recipes
  Address: 188 Augusta Avenue, Toronto, Ontario, Canada (freshmeals@gmail.com).Note: All food ingredients will be bought at the historical Kensington Market, a stone-throw away.
  Objective: Experienced chefs can start practicing sous vide techniques right after the course.
  Instructor: Frank Hsu plus other chefs.
  Oversee students can include food, lodging and airport pickup (no extra charge).
  Time: Mutually agreeable schedule.

  Fees: US$2,000
• 

  Jean-François
  January 1st, 2010 on 7:35 PM

  Dan, Frank,

  Thanks for the information. I’ll add your comments/links to the data base.

  Jean-François
• 

  Ramachari
  January 26th, 2010 on 4:11 PM

  We wish you all sucess and look forward to hear from you about your experince in SOUS VIDE COOKING
• 

  Sanshray
  January 26th, 2010 on 4:17 PM

  I would like to know more about this cooking.

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