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Hands Free Turkey with Crispy Skin and Rich Turkey Gravey – Black Cardamom Glazed Carrots and Parsnips – Creamy Boursin and Herb Mashed Potatoes – Sausage and herb Stuffing – Bourban Pumpkin Cheesecake with Pretzel Crust
What you will learn
In this class you will learn the secret restaurants have been using for years. In French Sous Vide literally means, “under vacuum”. It has been used for its reliabilty and improved flavor for locking in Juices, not only for making turkey succulent but for all meats, vegetables and seafood. In this class we will vacuum seal food, cook it in a water bath low and slow, then finish it off quickly right before it’s time to eat. You’ll get restaurant quality results every time.