This masterclass will focus on how sous vide and barbecue are a match made in heaven. Learn how to prepare in advance using the sous vide technique to cook your recipes to perfection, when you are ready fire up the bbq for the perfect finish. No more wondering if its cooked through, no more spending all afternoon stood at the bbq and missing out on the party, cooking sous vide first means the bbq becomes the ultimate quick finishing tool to take your dish to the next level.
We’ve picked some of our favourite dishes that complement the sous vide and bbq techniques perfectly so you can really see what it can do.
- Slow cooked free range chicken wings finished on the BBQ
- The ultimate marrow burger cooked pink and finished on the coals
- Low and slow Texas BBQ brisket
- Smokey free range chicken drumsticks infused with XO sauce
- Spiced rack of baby back ribs
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.
Please note, SousVideTools.com reserves the right to disconnect a participant from a live class if their comments or behaviour is disrespectful.