Online Class

Sous Vide at Home: The Essentials

$19.99$39.99

Bring the surprisingly simple technique of sous vide to your kitchen and enjoy the restaurant-worthy results.

Skill Level

Intermediate

What You Get

  • 6 Streaming HD video lessons with anytime, anywhere access
  • Class materials, including recipes
  • Hours of close-up instruction
  • Answers to student questions from instructor James Briscione
  • Closed captioning available (web only)

How it works

  • Once you purchase find your class in your class library.
  • Watch on any device anytime.
  • Find downloadable class resources in the class viewer.

Class Overview

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.

Lesson Breakdown

1. Introduction to Sous Vide
17:22
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.
2. Sous Vide Eggs & Rice
29:27
3. Sous Vide Fish & Fruit
23:27
4. Sous Vide Chicken & Pork
30:46
5. Sous Vide Red Meat
18:57
6. Sous Vide Vegetables
20:29

Taught by

James Briscione
James Briscione
James Briscione is the author of three cookbooks, co-owner of Just Married & Cooking with his wife Brooke, and two-time champion of Food Network's Chopped. Since 2012, he has served as the director of culinary development at the Institute of Culinary Education. And he works with IBM on the Chef Watson project, to understand how flavor compounds and ingredients translate from a database to real-word kitchens. His work has been featured in The New York Times, The New Yorker and Time Magazine.

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