Cooking class - sous vide cooking class 2.0
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Team events and private groups
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Class description
Sous-vide (cooking) is a method of cooking meat, fish or vegetables in a plastic bag at relatively low temperatures of less than 100 °C. Vacuum cooking is a variant of low-temperature cooking that uses the higher heat exchange (compared to an oven) of a water bath or temperature-controlled steam
Timo shares his knowledge of this cooking method with you in a 4-hour cooking class — and offers all the utensils and ingredients in an atmospheric setting. First, the gourmet gives a brief digression into commodity science.
With a small snack, equipped with a cooking apron, it's time to cook a first-class 3-course meal together, for which the chef also provides the appropriate drinks.
Appetizer
- Glen Douglas salmon sous vide cooked
- celery cream
- Wild herb salads from the region
- Wheat beer honey vanilla olive oil dressing
main course
- The perfect steak entrecote cooked in vacuum
- Regional vegetables
- Baked potato gratin
- red wine sauce
Dessert
- Lime cheesecake with mango, sous vide cooked in a mason jar
How does this activity work?
- welcome
- aperitif
- Cooking together
- Dishes are served individually
- Slow end after dinner
- Debriefing of the courts
Who should definitely take part?
- rookie
- advanced
- Profi
- I'm taking everyone with me
- Explanations and factual assistance will be provided
- A lot we talked about food
Details to remember
What to bring?
Lots of good humor and a desire for delicious food and a Tupperware tin so that you can take your food home with you.
What is included?
All the ingredients and equipment you need, as well as drinks and finger food to get you started.
