The Star Chef Method: Cooking Under VacuumLearn How Brining and Vacuum Sealing Enhance Flavorwith Michelin-starred chef Cornelius Speinle

Create Culinary Delights With Vacuum

You just need a vacuum sealer, a water bath, and good ingredients—then you’re ready to start sous vide cooking! And that brings not only many advantages, but also countless new possibilities—if done correctly. To help you succeed, Cornelius Speinle explains in this course what matters in vacuum cooking, how to avoid mistakes and, of course, how to perfectly cook dishes using the sous vide method. From pickled food and whole vegetables to fish and meat and even syrups and desserts, this course removes the air from various products. You'll get results that will amaze you and your guests!