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Slow Food Berkeley Sous Vide Workshop
Oakland, CA
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Slow Food Berkeley Sous Vide Workshop
Sous vide is French for "under vacuum," and cooking en sous vide typically refers to food that
is first packed under vacuum and then cooked under very precise temperature control. This technique yields textures and concentration of flavor that is unobtainable using conventional cooking methods. Our workshop leader Eric Wilhelm will demonstrate his home sous vide equipment, and a method for cooking sous vide with freezer bags and a thermometer. He'll prepare and sample soft-cooked eggs, 24-hour pork shoulder and 48-hour beef ribs.

Location

Oakland, CA
United States

Categories

Education

Kid Friendly: No
Dog Friendly: No
Non-Smoking: No
Wheelchair Accessible: No

Contact

Owner: Slow Food East Bay
On BPT Since: Jun 21, 2006
 
Ed Lewis
slowfoodberkeley.com/wordp...


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