July saw SousVideTools team up with Dutch Microgreen experts, Koppert Cress to host a professional culinary Masterclass and workshop in extracting flavours and aromas from quality living ingredients.
Guests on the day at the SousVideTools state-of-the-art London training kitchen, learnt how to cook with microgreens and extract flavours via dehydration, osmosis, freezing and emulsion.
Franck Pontais of Koppert Cress explained, “Microgreens and edible flowers have widely been considered as garnishes for the past 12 to 15 years and with the movement of veganism we will not be eating as much meat as a population in a few years time. We need to find a way to extract flavours and aroma from cresses as a living ingredient. What we demonstrated at the workshop was how this can be done through different methods such as Sous-Vide, Dehydration and freezing.”
There was a lot to take away from the event with all delegates learning how to make basic oils and compounds as well as understanding how to take advantage of the living products as a whole with a key emphasis on eliminating waste.
SousVideTools look forward to continuing its relationship with Koppert Cress and collaborating with other producers to help demonstrate and provide training to showcase modernist cooking techniques.