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.
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
Sous Vide Crème Brûlée
With heavy cream, eggs, vanilla, sugar and berries