SOUS VIDE

taught by David Pietranczyk

CUISINE U’S SOUS VIDE CLASS CURRICULUM WITH POLYSCIENCE

  • History
  • Low Temp Cooking: Bruno Goussault * George Pralus * Troisgros Brother * Matthias Merges * Wylie Dufresne
  • What is Sous Vide? Sous Vide (“Under Vacuum”) is a precise temperature control cooking method in which food is sealed in a non-reactive pouch and heated in a water bath. 
  • Why Sous Vide?  Consistent – Repeatable and Predictable Results
  • Sous Vide: How? – Temperature Control – Circulation – Water & Vacuum Packaging
  • Proper Equipment: Immersion Circulator – Vacuum Sealer – Thermometer
  • Step 1: Prep – Trimming/Portioning – Brining/Curing – Pre-Searing
  • Step 2: Packaging – Vacuum Bags – Plastic Wrap – Glass
  • Step 3: Cook – Selecting A Cooking Temp
  • Cooking Ranges:  For Proteins – Custards – Vegetables – Fruits 
  • Selecting A Cooking Method: Low Temperature – Multi-Temperature – High Temperature
  • Sous Vide Tool Box: Thermal Conductivity of Protein – Size Shape and Thickness – Predictable Results
  • Hypodermic Probing: Foam Tape – Hypodermic Probe – Discard
  • Finishing: Searing – Re-Therming – Cook Serve/ Cook Chill
  • Chill: Step of Chilling Proteins 
  • Best Bets: Eggs – How to package, Proper Temperature and Re-Therming 
  • Best Bets: Vegetables – Temperatures of Vegetables
  • Best Bets: Fish – Fatty Fish Brine/Dry Pack – Lean Fish Brine/Dry Pack
  • Best Bets: Proteins – Brining, No-Pre-Searing and Pre-Searing

UPCOMING EVENTS

MORE DETAILS AND PRICING

CLASS REQUIREMENTS: Each attendee must bring their own knives, apron. & notepad.

PLEASE NOTE: Only still photos are allowed during the class.

No video or audio recording are allowed during the class. This is strictly enforced.

PLEASE NOTE: ACF Chefs who have taken our classes have received CE points.

PRICING:

Due to variations in travel expenses and shipping costs, prices slightly vary from city to city. Please select the date and class location for accurate pricing.
MAKE ALL CHECKS PAYABLE TO: CUISINE U

MAILING ADDRESS:

Cuisine U – 285 NW 9th Street Boca Raton, FL 33432

TO PAY BY CREDIT CARD, PLEASE CLICK ON THIS LINK: www.mkt.com/cuisine-u

CANCELLATION & REFUND POLICY: Due to the scheduling, logistics, and up front investment involved, we can only offer a 100% refund minus a 5% bank/credit card fees, if you cancel your class within 60 days of the date.
CANCELLATION/REFUND DATES: 100% – 5% bank/credit card fees – 60 Days Out

NO REFUNDS: Less Than 60 Days – AMOUNT CAN BE USED FOR FUTURE CLASSES.

GALLERY