Sous Vide Cooking Basics
Sous Vide is becoming more achievable for the home chef. Learn about cooking at slow even temperatures using a water bath. Practice with pork tenderloin with green lemon grass curry, porterhouse steaks, pork roast stuffed with apples and figs, beets with pepitas and mascarpone and spiced apples.
| CRN | Class type | Location | Days & time | Dates | Seats available | More info |
|---|---|---|---|---|---|---|
| 14081 | Remote | Not applicable | Saturday from 11am to 1:50pm | January 18, 2025 | Instructor: Edurne Garcia-Andre Tuition: $45 Fees: $14 Notes: Must reg/drop by 1/16. |
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