Sous Vide Course, 7 Lessons
Three lessons on the method, four on the product: salmon, corn poulard, chicory and pineapple, each cooked to its own time and temperature.
Heiko Antoniewicz
Culinary consultant and author · Germany
No payment due now. Every masterclass, 50,000+ recipes, 1,500+ chefs.
What you'll learn
7 Lessons, 55 min total
- FREE
Introduction
- FREE
#1 Fundamentals of Sous Vide Cooking
- FREE
#2 Don'ts in Sous Vide Cooking
- FREE
#3 Sous Vide Cooking with Jars
- FREE
#4 Herb-crusted Salmon with Cucumber
- PRO
#5 Corn Poulard with Purple Curry and Parsley Root
- PRO
#6 Chicory with Parsley Water Couscous and Peel Stock
- PRO
#7 Pineapple Creole with Vanilla Sauce and Rapeseed
About this course
A sous vide cooking course in two halves. Three lessons set the method: the kit, the bags and the greener alternatives to them, where the temperature sensor goes for each type of packaging, what to avoid, and how to cook in jars instead of bags. Four lessons then cook a product each.
Time and temperature are answered per product rather than as one rule, which is what makes the method straightforward to run. Herb-crusted salmon with cucumber, corn poulard with purple curry and parsley root, chicory with parsley water couscous and peel stock, pineapple creole with vanilla sauce and rapeseed. Fish, poultry, vegetable, fruit.
You finish with a sous vide reference of your own, built from four products and the mistakes covered before them rather than copied off a chart. Braising and steaming sit next door in Gronda's wet cooking methods class, so the two read as one map of moist heat instead of two.
"Sous vide isn't about control for its own sake, it's about giving an ingredient exactly the time it needs."
Heiko Antoniewicz · Chef, consultant, innovator, author @ Antoniewicz GmbH
Lessons
7
Video
55 min HD
Recipes
8
Level
Audio
German (VO)
Subtitles
English, German, Spanish, Italian, French
At the end of this course you will be able to
Set up a bath and jars, place the temperature sensor and avoid the standard faults.
Cook sous vide fish to a repeatable point, starting with herb-crusted salmon.
Run poultry and vegetables through the same bath: corn poulard, then chicory.
Cook fruit sous vide, a pineapple creole finished with vanilla sauce and rapeseed.
sous vide today, fermentation tomorrow.
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Meet your instructor
Heiko Antoniewicz
Culinary consultant and cookbook author, Germany · Sous vide and fermentation
Heiko Antoniewicz is a German chef who works as a culinary consultant rather than as a restaurateur. He worked in restaurants and founded his own catering service, then stepped away from running one to concentrate on development work.
He has written cookbooks on molecular technique, sous vide, fermentation, flavour pairing and vegan cuisine, and produces his own product line, which includes candied olives. In this class he takes the method apart first, tools and faults, and only then cooks with it.
What chefs say
“Gronda has excellent content from extremely talented chefs. I absolutely insist that all in house culinary personnel have Gronda on their phone. It is a valuable learning tool.”
Markus
Who is this course for?
First bag or hundreds in
First-bag beginners and daily sous vide cooks who want the mistakes named before they make them.
Four dishes you can repeat exactly
Vacuum bag types, cooking in jars and where the temperature sensor goes, for cooks who want it stated plainly.
Anyone curious about sous vide
Salmon, poultry, chicory and pineapple, cooks who want an approachable route into sous vide cooking.
Frequently Asked Questions
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A master's guide to Sous Vide cooking · Heiko Antoniewicz
