Sous-vide and low-temperature cooking: technique, flavour and precision
Time
18:00 - 20:00
Led by
Iván José González Morales (Chef at Restaurante La Bodega de San Miguel)
Where
Restaurante La Bodega de San Miguel
Calle José Hernández Alfonso, 4 - San Miguel de Abona
Registration
Limited places
Registration: Restaurante La Bodega de San Miguel. Tel.: 922 700 127
Discover the world of sous-vide and low-temperature cooking through a practical workshop to explore new ways of preparing food using precise control of time and temperature.
We will look at what these techniques offer for pork, beef, chicken and fish, the keys to food preparation and vacuum sealing, and how to choose the right times and temperatures for each ingredient and the desired result.
Technique, ingredients and precision come together to learn, experiment and taste.
