Let our Chef Director Chris Holland bring his sous vide knowledge into your home. Our selection of innovative masterclasses will show you how easy using the sous vide technique is and have you cooking like a professional.
With over two decades of experience using the technique our Chef Director Chris Holland is delighted to pass on his trade secrets and show you how to utilise some of the techniques from professional kitchens to make your home cooking easier and more consistent.
Our masterclasses will take a core ingredient and show you how the sous vide technique can bring out the best in it. Each class will have a recipe featuring that core ingredient alongside a narrative about the core ingredient so you can be confident to not only replicate our recipe but to make it your own. Letting you in on the science behind sous vide in a practical and approachable way means you will have the tools you need to know what will and won’t work and how cooking sous vide can become as natural to you as turning on the hob.
We have taken the best bits from our sous vide training days and broken these down into a number of shorter master classes. Expect some delicious recipes delivered in a relaxed but knowledgeable way, alongside the inside secrets on how you can use restaurant techniques in your own kitchen. We will have classes on low and slow cooked smoked brisket, 72-hour belly of pork, the perfect roast beef, tandoori squash with chickpeas, poached salmon and butter roasted English asparagus to name just a few.
All classes are interactive, they have been pre-recorded and will be available to watch at a scheduled time alongside a live chat facility with our Chef Director Chris Holland followed by a Q&A session at the end of the class. After watching the scheduled class you will have access to the video to watch at your leisure. Alongside the video will be the class content featuring the recipe from the video, a shopping list and some tips from Chris.
Online Sous Vide Training Class - Meat and Sauces
This masterclass will focus on some classic cuts of meat and sauces. Here's a list of the recipes to get your mouth watering.
- Roasted free range chicken supreme infused with foraged wild garlic butter
- 72- hour cured free range pork belly
- The perfect roasted beef - salt aged rump cap of beef cooked with Bovril and garden thyme.
- Roasted rack of Cumbrian lamb cooked with a black garlic, Lemon butter
- Slow cooked short rib infused with roasted tomato and onion
Please note, SousVideTools.com reserves the right to disconnect a participant from a live class if their comments or behaviour is disrespectful.