The Sous Vide Class was organized by The Avenue Cookery School, a family-run business dedicated to teaching individuals of all ages and abilities about food. Instead of relying on cookbooks, they regard recipes as sources of inspiration and direction.
Sous-vide means "under vacuum" in English - it is a well-known cooking method in which food is cooked in a liquid that is kept at a specific temperature to produce the perfect final result. Because you can regulate the temperature of a Sous Vide, it's considered a more accurate and delicate cooking method that consistently produces excellent results.
The course included all of the following :
(a). Whether booking alone, as a couple, or in a group, this is an entertaining 3-hour lesson.
(b) This is a technical session, and the procedures will be shown in detail, including a look at sous vide science.
(c.) A supply of Bottomless wine
(d) All meals and equipment are provided.
(e) Only the most advanced Anova Sous Vide equipment is used.
(f) Practical experience
(g) At the end of the lesson, delicious food is waiting for us.
(e) After the workshop, we get recipe booklets through email.
In the first part of the class, the attendees were greeted with a glass of wine upon arrival, which is available throughout the evening.
Next, the chef gave us a full and highly instructive demonstration on how to prepare the following, as well as much more:
- Duck Breast
- Chicken Breast
- Pork Belly
- Pork Fillet
- Sirloin/Fillet Steak
- Vegetables
- Puddings
Overall, the demonstration was both informative and comprehensive. We were taught a working knowledge of temperatures and timings, what to do with meals once they've been sous vide, how to explore various sous vide techniques, plating abilities, and the most important one; to have a good time while cooking!
The course instructor, Richard, is incredibly thorough and intelligent, and I really loved learning from him. Richard is a self-professed foodie who enjoys experimenting with new cooking techniques. His culinary expertise and enthusiasm for experimentation will undoubtedly enhance your culinary horizons.
He readily shares his excitement with the learners and breaks down traditional barriers; he is the vitality and youth in the kitchen. His teaching manner was highly interesting, especially around the technical session on how the cooking process within a sous vide machine works.
After that, we were instructed to head to our stations and start cooking sous vide with the Anova Precision Cooker Nano. With the chefs at our side, we prepared two courses while learning how to prep, cook, and finish the chosen meals to perfection.
At the end of the lesson, we were able to sit and enjoy the deliciousness that this cooking method can provide when combined with wonderful dishes.
I couldn't believe how simple and tasty sous vide cooking can be with the aid of their trained chefs and the greatest Anova machine.
Some of the notes that I took in this course:
Overall, the food in this class was excellent. However, I didn't get to eat that much; there wasn't much food, and the bottomless wine more than compensated for it. Maybe they supplied more food in other courses, but I'll find out when I attempt the other ones.
On the other hand, this course is perfect whether you're considering buying a machine, already have one, or just want to experience a different way of cooking.
Some people primarily equate sous vide cooking with meat, but in this lesson, I learned how to cook the ideal steak and a variety of different meats, as well as how to sous vide vegetables and make a rich chocolate pudding. It is incredible to know how to utilize a sous vide machine and the various cuisines and dishes that can be made with it.
