Cooking Class: Sous Vide Cooking for Beginners

Get ready to unlock the secrets to perfectly prepared sous vide recipes in this hands-on cooking class with Chef Ricky. In this sous vide cooking class for beginners, Chef Ricky will guide you through proper techniques for preparing food in a vacuum-sealed plastic pouch that's cooked in a water bath at a precisely regulated temperature. For the appetizer, you'll compile a compressed watermelon tataki appetizer with sweet soy glaze and deep-fried shallots. Then, prepare whole snapper with ginger, garlic, shiitake mushrooms and soy sauce, and crème brûlée with vanilla and berries for dessert.

MENU

Compressed Watermelon Tataki

With sweet soy glaze, deep-fried shallots, cilantro and lime

Sous Vide Asian Style Whole Snapper

With ginger, scallions, shiitake mushrooms, Chinese wine and soy sauce

White Rice

Sous Vide Crème Brûlée

With heavy cream, eggs, vanilla, sugar and berries