Sous Vide: Unconventional Applications for Hors d'oeuvres through Dessert
Location: E South Pacific Culinary Experience
Date: Wednesday, March 11
Time: 2:30pm - 3:31pm
Pass Type: All Access Pass, CS Conference Pass, CS Premium Pass, Combined CS/TSE Education Pass - Get your pass now!
Vault Recording: TBD
Audience Level: All
Sous vide has become more commonplace in commissary and restaurant kitchens during recent years, however the uses for Sous Vide go far beyond heating beef in large quantities. In this demo orientated session we will explore other uses in both the prep and field kitchen and will show methods to shape products to increase yield, control presentation and simplify reheating. Non-conventional applications will be shown including hors d'oeuvres, salad and desserts.