James Briscione

Sous Vide at Home: The Essentials

James Briscione

Already a member?

Sign in to view the full class
Sign in or Become A Member to view full class!
  • In-depth Instruction; over 141 mins
  • On-demand video access anytime
  • Bonus downloadable PDF resources
  • Access to class Q&A
In this class, you'll learn that sous vide isn't only for fine dining; it's also a convenient way to cook at home, with or without a vacuum sealer. First, become familiar with the equipment you need and master the five basic steps to perfect sous vide cooking.
James begins by demonstrating the process making delicate slow-cooked eggs and hollandaise for a classic brunch. Then you'll explore water displacement while making risotto with an ideal al dente texture.
Sous vide is a fantastic technique for preserving the delicate texture of fish. In this lesson, learn how to poach salmon in butter, a technique you can use for any fish. Then, sous vide fruit by poaching pears in wine and infusing pineapple with jalapeño.
Discover the best approach to vacuum-sealing food. Plus, make brown butter chicken two ways, and whip up tender pork belly, perfect for tacos.
In this lesson, learn how sous vide yields a perfectly cooked steak. And, make 48-hour short ribs with red wine jus for beef that is tender and still juicy.
Finally, discover why sous vide vegetables just taste better. Find out how to seal in flavor and nutrients, minimize added fats, and preserve them at peak freshness. Crisp asparagus, cumin-scented carrots, brilliant beets and flavorful butternut squash soup are sure to move vegetables to the center of your plate.
 
 
6 Lessons
2  hrs 21  mins

Learn how easy sous-vide cooking really is! From tender chicken to flavorful vegetables, uncover the secrets to perfectly cooked results, some of which you just won’t get any other way! Chef, cookbook author and two-time “Chopped” champion James Briscione is your guide as you find out how to slow-cook eggs and make rich hollandaise sauce for a brunch worth remembering. Then, discover a no-fail technique for preserving the delicate texture of fish. And, master James’ go-to approach to vacuum sealing ingredients as you make brown butter chicken and tender pork belly, perfect for tempting tacos. Moving on, cook your best steak ever with sous vide and bask in 48-hour short ribs that are so juicy, you won’t mind the wait. Finally, move vegetables to the center of your plate by sealing in flavors and nutrients, and serving up crowd favorites such as cumin-scented carrots and intense butternut squash soup.

James Briscione

James Briscione is a celebrity chef, cookbook author, culinary instructor and the first-ever two-time champion of Food Network’s "Chopped." Since 2008, he has operated Just Married & Cooking with his wife, Brooke. Together, they also teach a series of date-night cooking classes at The Institute of Culinary Education, where James serves as director of culinary development. His work has been featured in The New York Times, The New Yorker and Time Magazine. In 2016, he was named one of People Magazine's Sexiest Chefs Alive.

James Briscione

Bonus materials available after purchase

Explore Classes by James Briscione

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

You may be interested in

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
Get exclusive premium content! Sign up for a membership now!
This site uses cookies and other technologies to track your use of the site that will allow us and our service providers and partners to enhance your experience and deliver relevant content to you. By agreeing to or closing this notice, you understand and agree to such use and data collection. For more information about our privacy practices and your choices, please visit our privacy policy and cookie notice.

Sign in to Craftsy

Enter your sign in info below