Briarpatch Co-op Cooking Classes: Moist and Delicious Sous Vide Cooking with Richard and Galen Drace
Sous Vide – which is French for “under vacuum” cooking – was originally a technique used in restaurants for cooking vacuum-packed food in a temperature-controlled water bath. This technique is now readily available and affordable for the home chef. We will cook to perfection grass-fed steaks, fresh wild-caught salmon, and organic green beans. We will also teach you how to reverse-grill your best steak and salmon ever! Gluten-free.
For more information: Sign up online or with Hilary (530) 272-5333 x 134 or email: email@example.com.