Sous Vide Cookery at Home

When:

Wed 23rd Aug, 2017
Fri 1st Dec, 2017 Full
Thu 22nd Feb, 2018
Fri 23rd Feb, 2018

Experience Level:

Advanced Level

Class Duration:

9am-4.30pm

Price:

£195

Introduction

No longer confined to restaurant kitchens any more, Sous Vide as cookery technique is now going main stream! But with all the confusing information our there on temperatures, cooking times even the right ingredients, we will unravel the tangles of Sous Vide cookery at home.

It's perfect for the home cooks who have recently invested in Sous Vide equipment, thinking about investing in Sous Vide equipment or just the adventurous home cook.

You will be cooking:

  • Just Cooked Treacle Salmon, Pickled Ginger, Coriander & Lime
  • Roast Breast of Goosnargh Duck, Homemade Smoked Duck Ham, Spicy Cabbage, Orange Gell
  • Sous Vide Vanilla and Rum Infused Pineapple, Pineapple Jelly, Eccles Cake Ice Cream

Course Includes

  • One-day course tuition
  • Morning tea & coffee served with light breakfast option
  • Dine in the restaurant, enjoy a 2-course lunch and a glass of wine
  • Afternoon Tea
  • Northcote Cookery School Apron
  • Information pack and all the food you have prepared to take home

Experience Level

Advanced Level

Our advanced level courses are aimed at those wanting to learn how to cook to a fine-dining level. We will concentrate on more intricate cookery techniques with a strong focus on refining your palate and presentation skills. There’s less time to explain the basics so you should be a confident cook, be comfortable to work at a faster pace and already have good knife skills. Dependent on the theme of the course some experience of basic butchery, fish filleting, sauces, baking and pastry making is desired. You may be working with professional equipment rarely seen in a home environment.