Sous Vide at Home: The Essentials
James Briscione
Class Preview
- In-depth Instruction; over 141 mins
- On-demand video access anytime
- Bonus downloadable PDF resources
- Access to class Q&A
Introduction to Sous Vide
17:22
In this class, you'll learn that sous vide isn't only for fine dining; it's also a convenient way to cook at home, with or without a vacuum sealer. First, become familiar with the equipment you need and master the five basic steps to perfect sous vide cooking.
Sous Vide Eggs & Rice
29:27
James begins by demonstrating the process making delicate slow-cooked eggs and hollandaise for a classic brunch. Then you'll explore water displacement while making risotto with an ideal al dente texture.
Sous Vide Fish & Fruit
23:27
Sous vide is a fantastic technique for preserving the delicate texture of fish. In this lesson, learn how to poach salmon in butter, a technique you can use for any fish. Then, sous vide fruit by poaching pears in wine and infusing pineapple with jalapeño.
Sous Vide Chicken & Pork
30:46
Discover the best approach to vacuum-sealing food. Plus, make brown butter chicken two ways, and whip up tender pork belly, perfect for tacos.
Sous Vide Red Meat
18:57
In this lesson, learn how sous vide yields a perfectly cooked steak. And, make 48-hour short ribs with red wine jus for beef that is tender and still juicy.
Sous Vide Vegetables
20:29
Finally, discover why sous vide vegetables just taste better. Find out how to seal in flavor and nutrients, minimize added fats, and preserve them at peak freshness. Crisp asparagus, cumin-scented carrots, brilliant beets and flavorful butternut squash soup are sure to move vegetables to the center of your plate.
Description
Learn how easy sous-vide cooking really is! From tender chicken to flavorful vegetables, uncover the secrets to perfectly cooked results, some of which you just won’t get any other way! Chef, cookbook author and two-time “Chopped” champion James Briscione is your guide as you find out how to slow-cook eggs and make rich hollandaise sauce for a brunch worth remembering. Then, discover a no-fail technique for preserving the delicate texture of fish. And, master James’ go-to approach to vacuum sealing ingredients as you make brown butter chicken and tender pork belly, perfect for tempting tacos. Moving on, cook your best steak ever with sous vide and bask in 48-hour short ribs that are so juicy, you won’t mind the wait. Finally, move vegetables to the center of your plate by sealing in flavors and nutrients, and serving up crowd favorites such as cumin-scented carrots and intense butternut squash soup.
James Briscione
James Briscione is a celebrity chef, cookbook author, culinary instructor and the first-ever two-time champion of Food Network’s "Chopped." Since 2008, he has operated Just Married & Cooking with his wife, Brooke. Together, they also teach a series of date-night cooking classes at The Institute of Culinary Education, where James serves as director of culinary development. His work has been featured in The New York Times, The New Yorker and Time Magazine. In 2016, he was named one of People Magazine's Sexiest Chefs Alive.
Bonus materials available after purchase