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Sous Vide: Beyond the Basics with Chef Carlos Montobbio, Head Chef of Esquina

S$ 280.00

Moderate

by Chef Carlos Montobbio

Enjoy the dishes that you have made along with a glass of wine and coffee/tea.

Sous Vide or also known as low-temperature long-time (LTLT) cooking is a style that many restaurants have adapted to keep the ingredients at play consistent. Join Chef Carlos as he breaks down the simple steps using a variety of meats, fish and vegetables to create simple dishes using this “bag method”. Recipes include Sous Vide Lobster Sandwich, Sous Vide Eggs and Sous Vide Salmon.

Please note - In line with the latest government regulations, we have been informed that all school participants will need to be fully vaccinated (two weeks after receiving second dose) or present a valid negative PET result for duration of class.

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