The Art of Sous Vide Cooking - Mastering the Basics

The French are famous for their culinary innovations and ability to introduce new cooking methods and recipes that cross the world. Flambéing, sautéing and braising are among the ways they revolutionized the culinary sciences. Another such cooking technique is Sous Vide, also called ‘vacuum cooking’). In this technique, food is vacuum-sealed in a bag and cooked at a precise temperature in a water bath. The culinary experts at Element Recipe present these introductory cooking classes to help you master this cooking technique and understand its merits and essential concepts.

These cooking lessons include three topics. The first introduces you to the Sous Vide method, its benefits and the different types of machines and packaging required to produce delicious meals. Our second topic identifies the equipment required to prepare your meal the Sous Vide way. We also answer some of the most frequently asked questions related to the Sous Vide method, including those pertaining to temperature control, torching and seasoning the meat, adding fresh aromatics (like herbs and spices) and more.

The last topic of these cooking classes is dedicated to helping you prepare beef steak and chicken breast using the Sous Vide method. We explain how to prepare and sear steaks and chicken breasts. The course also identifies the different temperature ranges under which you can prepare these meals. These cooking lessons lay out the fundamentals of the Sous Vide technique to help you prove your culinary expertise and embark on your journey to become a professional chef. Sign up to learn how to cook Sous Vide meals and delight your friends and family.