Cooking class - sous vide cooking class 2.0

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