Learn the science and safety behind the technique.
While traditional cooking leaves food overdone toward the outside, with a sliver of perfectly cooked interior, sous-vide cooks it evenly throughout. The water bath is kept at a constant temperature equal to the food’s perfect doneness, making it impossible to overcook and resulting in more succulent and flavorful food. Because of the unique set of food safety benefits and challenges, it’s best to learn the technique formally.
In this online cooking class, Bruno Goussault covers:
•Sous-vide scientific theory
•How to find the right equipment
•Preparation, vacuum sealing, storage, searing and chilling
•Proper cooking temperatures for different types of food
Some of the equipment below can be purchased through CREA. Contact us for more information.
This program is approved for 6 continuing education hours toward the initial or recertification application for ACF certification. Note: These programs are not endorsed, accredited, or affiliated with ACF or the ACF Certification Program.
- Circulator tank
- Vaccum machine
- Pouches for sous vide cooking
- Thermometer and probe
- Gastronorm container
- Foam seal