Produce rich sauces and silken, creamy desserts.
Creating sauces and dessert components using the sous-vide technique results in beautiful, rich dishes. And it can be especially beneficial for preparing basic sauces ahead of time.
In this online video course, Bruno Goussault covers:
- Sealing and preparation methods for sauces and dessert components
- Sauces and desserts best suited to cooking under vacuum
Chefs with some prior sous-vide training
Some of the equipment below can be purchased through CREA. Contact us for more information.
- Vacuum sealer
- Food-grade sous-vide bags
- Temperature probes
- Rubber foams
- Immersion circulators
- Circulator tank