Slow Food Berkeley Sous Vide Workshop
Sous vide is French for "under vacuum," and cooking en sous vide typically refers to food that
is first packed under vacuum and then cooked under very precise temperature control. This technique yields textures and concentration of flavor that is unobtainable using conventional cooking methods. Our workshop leader Eric Wilhelm will demonstrate his home sous vide equipment, and a method for cooking sous vide with freezer bags and a thermometer. He'll prepare and sample soft-cooked eggs, 24-hour pork shoulder and 48-hour beef ribs.
|Kid Friendly: No|
|Dog Friendly: No|
|Wheelchair Accessible: No|