A modern cooking technique made easy, with the guidance of Chef Daniel.
Sous vide is a relatively new cooking technique gaining popularity over the past few years. In this hands-on cooking class with Chef Daniel, you’ll learn the fundamentals of using sous vide to create a gourmet menu unlike anything you could create with traditional cooking methods.
In this enlightening lesson, you’ll create a collection of unique dishes, including compressed melon with a sherry glaze, an eight-minute egg with asparagus and pesto, a thyme chicken breast with fingerling potatoes and slow-cooked leeks with white beans.
With sherry glaze, serrano and chives
8 Minute Egg
With asparagus, pesto and a Parmesan crisp
Thyme Chicken Breast
With fingerling potatoes, chicken jus and truffle
Slow Cooked Leeks
With bacon, rosemary and white beans