You may be wondering what sous vide means and think it is only used by professionals but in this Sous Vide Class with Anova we will show you how wrong you are and how easy it is!
The literal translation of sous-vide is under-vacuum, but it is a widely known cooking method where food is cooked in a liquid that is kept to a very precise temperature in order to produce the perfect end product. As you can control the temperature of a Sous Vide, it is considered a more precise and gentle way to cook, producing consistently fantastic results.
Whether you are thinking about buying a machine, have purchased one already, or just want to try different methods of cooking, this is the perfect class for you! This class aims to help you understand the best way to use a Sous Vide machine and the different cuisines and dishes that can be created.
On arrival you’ll be greeted with a glass of wine, which will flow throughout, before taking a seat to watch the chef give you a sous vide demonstration on how to cook the following and much more:
Having filled your culinary brains with the awesomness that is sous vide cooking, the power will be in your hands…you’ll take to your stations and get your sous vide cook on using only the best Anova Sous Vide machines – the Anova Precision Cooker Nano. With the chefs at hand you will put together 2-courses, while gaining the confidence of how to prep, cook and finish your dishes to perfection.
At the end of the class you will get to sit round the dining table and indulge in the deliciousness!!
After this class you will not want to cook your meat any other way – trust us we are the pros!
Address: The Avenue Cookery School, 3 Enterprise Way, Wandsworth, London SW18 1FZ
Get a ‘stamp’ for each class you book and for each friend you recommend. 10 stamps = a free class!
If you want to buy a class as a present but can’t think of a specific date then you can buy a voucher that is redeemable for 1 year here.
What We Offer
- Fun and upbeat classes
- All facilities, equipment and ingredients
- Professional teachers
- Recipe booklet emailed to you after the class
- Only the best Anova Sous Vide equipment
- Bottomless Wine
How to prepare food before sous vide
- An understanding of timings and temperatures
How to finish foods that have been sous vide
How to store foods after sous vide
How to get experimental with different sous vide methods
- How to use and look after a vacuum pack machine
Sous Vide Asian Pork Belly with Rice and Sous Vide Asparagus with Black Sesame seeds
Sous Vide Chocolate Pots
Terms & Conditions Apply
Please contact Sophie with any queries