Accelerated Sous Vide Cooking Course
What if you could cook virtually any food to perfection? Do you want to serve an amazing meal to your family and friends, effortlessly? Or simply cook and eat better food everyday.
You can, but it requires forgetting what you've been taught about cooking. The secret is sous vide—a simple technique that ensures you add just enough heat to perfectly cook your food. Sous vide takes the guesswork out of cooking.
Once used in only the most forward-thinking restaurants, sous vide is ideal for anyone who wants to be a better cook. But, until now, there hasn't been an affordable or convenient way to learn this easy and highly flexible way to cook. That's why we've launched ChefSteps, a free-to-learn cooking school.
Our free sous vide course will:
- Get you started with the basics of sous vide cooking. The only essential tool is an inexpensive digital thermometer.
- Develop your intuition for the most fundamental ingredient: heat.
- Teach you how to cook anything, and unlock your creativity in the kitchen.
The James Beard award-winning culinary team at ChefSteps, together with our active community of both novice and experienced cooks, will help guide you every step of the way.
- Why package food?
- Packaging options
- Vacuum packing
- Edge Sealing
- Rigid containers
- Improvised strategies
- Cooking Temperature
- Heat as an ingredient
- Controlling temperature
- Using thermometers
- Sous vide cooking equipment
- Selecting a cooking temperature
- Improvised strategies
- Cooking Time
- Selecting a cooking time
- Sous vide cooking strategies
- Cook to core temperature
- Cook and hold at temperature
- Food safety considerations
- Finishing Strategies
- Chilling, freezing, and reheating
- Searing strategies
- Finishing Tips and Tricks
- Simple sous vide dishes from start to finish
- Intermediate sous vide dishes from start to finish
- Advanced sous vide dishes from start to finish
- Traditional Recipes
Chris is the principal coauthor of the acclaimed six-volume work Modernist Cuisine: The Art and Science of Cooking, which was named both the 2012 Cookbook of the Year and Best Professional Cookbook of the year by the James Beard Foundation and has been a worldwide best seller. Chris was also the founding chef of Heston Blumenthal’s Fat Duck Experimental Kitchen, the secret culinary laboratory behind the innovative dishes served at one of the best restaurants in the world. Prior to becoming a chef, he completed degrees in theoretical mathematics and biochemistry.
Grant Lee Crilly
Grant was the first development chef hired by the Modernist Cuisine team. Prior to this he was chef de cuisine at Busaba in Mumbai and Mistral in Seattle, and served as head development chef at Delicious Planet. He has cooked for Pascal Barbot at L’Astrance, worked with Pierre Hermé’s team at Grégoire-Ferrandi, and practiced butchery at Bajon Jean Pierre in Paris.