Sous Vide or Not to Sous Vide


Have you every accidentally undercooked a steak? With this amazing cooking technology, those days are behind you! Join Executive Chef Jamie Callison to learn how you can use the Sous Vide cooking method to cook steak, chicken, pork, fish, or vegetables to perfection every time. Sous Vide, French for “Under Vacuum”, is a cooking method in which food is vacuum-sealed in a bag and cooked to a very precise temperature in a water bath, producing delicious, restaurant-quality results. Jamie will show you how to cook Sous Vide, what equipment you’ll need, and what foods work best with this cooking method.

Presenter Name: Executive Chef Jamie Callison, Michael Donnenwerth, Andria Donnenwerth
Date Recorded: October 24, 2018
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