It seems like every time I’m out and about someone asks me what sous vide is and if it’s good for the home cook. I have to say that I have very little personal experience with it. However, I do think it’s time to explore with less snark and more openness how techniques used by “modern” chefs can inform our home cooking. My producer Gillian Ferguson and I were up in the Pacific Northwest for a few days for Good Food and a highlight of the trip was our tour of The Modernist Cuisine Lab in Bellevue, WA. Speaking with research chef Anjana Shanker I was struck by how accessible some of these techniques are. With a few more affordable versions of sous vide equipment hitting the market due to Kickstarter success it’s time to buy a new gadget and start playing. If you need more convincing or you’re ready to take the plunge here’s information on a FREE local class on sous vide at Surfas.
Class: Sous Vide at Home
Teacher: Mark Swain
Date: Oct 5 st 11am – 1pm FREE!
Corner of W. Washington and National Blvd.
Culver City, CA 90232