MAY : Cooking Sous Vide
- Language :
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English
About our classes
Refine your culinary prowess with the art of sous vide cooking, mastering precision and preparation techniques to elevate your culinary creations to new heights.
Learning outcomes:
-Understanding Sous Vide Technique
-apply sous vide cooking techniques different products, ensuring precise temperature control and even cooking throughout.
-Learn to monitor cooking temperatures and times closely to achieve the desired level of doneness and tenderness
Menu
- Cooking with Sous Vide
- Rib eye Rubbed with Black pepper, Leek, Potato and Bone Marrow
- Lamb Saddle with Potato Gratin
- Groupper with citrus carrots
Discover our other classes
Sun 12 May
MAY : Paris Cuisine 3* Alain Ducasse 1 DAY
9:00 am - 4:00 pm
฿11500
