Sous-Vide and Sear

Sous vide (French for under vacuum, cooking food sealed in a bag in precisely heated water) is how you get steak that is edge to edge medium
About this Event

Sous vide (French for under vacuum, cooking food sealed in a bag in precisely heated water) is how you get steak that is edge to edge medium rare, then finished with a hard sear. Using the built-in sous vide on the SKS range, our chef walks through results you can repeat at home, from perfect proteins to lobster and silky custards.