Le Cordon Bleu London is pleased to announce a new short course dedicated to getting the best of sous-vide cooking, and enable you to add flavour, moisture and texture to everyday meals. Cooking sous-vide elevates the taste and quality of food in such a simple way, and it can be used with vegetables, potatoes, beef, chicken, fish and eggs, producing restaurant-standard results.
This introductory course is perfect for anyone who is new to sous-vide cooking and is eager to learn a new technique which guarantees to deliver consistent results every time. Sous-vide is a cooking technique in which food is being heated at a consistent temperature in a water bath. This method leaves no room for evaporation, contrary to cooking in an oven or a pan. It enables you to raise the temperature with precision and cook to suit one’s desires.
Sous-vide cuisine was initially used in the late 1960s, as a safety measure to preserve and package food. It was then adopted as a cooking method by French Chefs Pierre Troisgros and Georges Pralus in the 1970s. Pioneering it to the popular cooking method it is today, used by food enthusiasts, Chefs and restaurants across the world.
Today, this cooking method continues to be a reliable and efficient technique used by many great Chefs, and it is one that can provide flexibility and precision into your home cooking for better taste and flavours.
Plenty of products are now available to assist with this cooking method at home, such as the AEG SteamPro oven and vacuum sealers which are perfectly designed for sous-vide cooking at home. Professional chefs have long turned to sous-vide cooking to achieve perfect, consistent results, AEG now provides restaurant-quality technology which is designed specifically for the home, allowing dishes to be created that exceed expectations. It's easy to use AEG vacuum sealers to marinade and season ingredients in a vacuum bag before cooking sous-vide to create incredible flavours. The AEG SteamPro oven not only supports sous-vide cooking but has functionality for a wide range of techniques, whether roasting or grilling meats, baking bread or creating delicate desserts, home cooking will be elevated to another level.
To find out more about joining Le Cordon Bleu’s new short course and starting a new culinary journey at home, visit the Introduction to Cooking Sous-Vide page and book your place today.