Advanced Sous Vide Cooking

Oh, hey there, cooking enthusiasts. Now that you’ve learned the basics of sous vide cooking—and served your friends and family fork-tender salmon and the most delicious steak, like, ever—you’re ready to move on to the next level. In this class, we show you everything you need to harness the predictive power of sous vide, preparing seafood dishes that rival the stuff at fancy restaurants, transforming cheap cuts of meat into savory showstoppers, and whipping up fancy, foolproof desserts for a crowd. Those of you who love food science, fear not: we’re sharing plenty of illuminating theory along the way—plus simple tips and tricks you’ll use every time you enter the kitchen. So tie on an apron and get ready to crush it at your next dinner party, or just next Wednesday. It’s time to go beyond the basics.

So, what do you get?

You get 28 original recipes. Subscribe to this class, and you’ll also get free updates featuring recipes and techniques developed exclusively for this class by the ChefSteps kitchen development team. From highly addictive Kung Pao Ribs to life-changing Crème Brûlée, you’ll never run out of ways to impress your friends and family.

Everything you need to turn cheap, tough meat cuts into tender steaks with flavor that far exceeds pricey stuff like prime rib.

Six original fishes dishes—from a low-key weeknight curry to the best fish sticks you’ve ever tasted—plus the science behind brining and curing seafood for leveled-up texture and appearance.

A primer on cooking in canning jars: Make no-fuss, silky crème brûlée, flan, yogurt, and chicken liver pâté. Whether you’re serving two or twenty, this essential technique is totally foolproof.

Quick tips on how to prep and plate sous vide–cooked foods like a pro.

A complete guide to sous vide equipment and packaging.

A map of sous vide cooking featuring time-and-temperature settings for any food you feel like cooking. Plus, learn to manipulate time and temp to customize your cook and get the perfect doneness and texture!

Techniques for preparing vegetables to keep them bright and snappy—you know, just the way you like ’em.