Sous Vide Intensive May 28, 2009

Through its uncanny ability to maintain food's original appearance and texture without losing nutrients, sous-vide, or vacuum bag cooking is gaining ground in the most renowned restaurant kitchens.
Our two-day Sous Vide Intensive program is designed to introduce working chefs to this technique and give them the advanced knowledge and skill they need to create unique, individual dishes for their discerning clientele.
As a result of taking Sous Vide Intensive you will learn:
Sous-vide techniques for meats, fish, sauces, stocks, vegetables and fruits
How to choose and use sous-vide equipment, including vacuum machines, bags, combi-ovens, circulators, hypodermic probe thermometers and datalogger
How to cook-chill products
Direct-serve product (fish, meats, and vegetable) preparations
Sous-vide special effects, such as de-airing, texture modification, forming and flash pickling
Safety and health issues, including non-regulated low temperature cooking and techniques not requiring a vacuum machine
HACCP plans and how to put them in place

Address: The French Culinary Institute’s International Culinary Center, 462 Broadway at Grand Street, NYC
Phone: 1-888-324-2433

Official Website: www.internationalculinarycenter.com/rec