The use of vacuums and precisely controlled temperatures. Sounds like chemistry but is actually Sous vide. Join Dr. Douglas Baldwin as he explains the science behind this precise form of cooking that can make the toughest cuts of meat come out tender, juicy and medium rare.
What You Will Learn
- The perfect egg yolk is a balance of time and temperature.
- You can make tough cuts of meat tender while keeping them medium-rare.
- You can make poultry safe to eat without making it dry and rubbery.
Date: Thursday, May 9, 2013
Time: 2:00-3:00 pm ET
Learn more and register at http://acswebinars.org/sous-vide