Sous-vide is French for “under vacuum” and refers to the process of vacuum which is sealing food and cooking it in temperature controlled water bath. The most obvious benefit of sous-vide cooking is that you can prepare perfectly cooked food every time you step into the kitchen all with very little effort. No more overcooked fish, rubbery chicken, or chewy steak!
Do you need special equipment to cook sous-vide? Yes, but I will show you how to do it without the fancy devices. For this class, I will demonstrate with and without a cryovac machine and a circulator. 
On the menu New England Clam Chowder

File Attachments

Ingredient list Sous-vide chicken caesar salad-Clam chowder.docx

Ingredient list Sep 24th 2016.docx

Suggested kitchen equipment for sous-vide chicken Saesar salad.docx

Suggested kitchen equipment September 24th 2016.docx
Sous -Vide Chicken Caesar Salad-Clam Chowder New England Style
$5.00 / 30 days
$15.00 / month
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Author: Cooking Live

Sous -vide
Chicken Caesar Salad
Clam chowder
Caesar dressing