Seminar on “The Secrets of Sous Vide cooking in Gastronomy!” by New York College Thessaloniki
On Monday 4th of December 2017, New York College - Thessaloniki Campus organized a seminar entitled “The Secrets of Sous Vide cooking in Gastronomy!” which took place at its premises in Thessaloniki.
The event’s main speaker was Mr. Vasileios Papourtzidis, Executive Chef, Member of Greek Chefs’ Club.
As Mr. Papourtzidis explained, sous vide is a cooking technique that utilizes precise temperature control to deliver consistent, restaurant-quality results. High-end restaurants have been using sous vide cooking for years to cook food to the exact level of doneness desired, every time. The technique recently became popular for home cooks with the availability of affordable and easy-to-use sous vide precision cooking equipment like the Anova Sous Vide Precision Cooker. Sous vide, which means “under vacuum” in French, refers to the process of vacuum-sealing food in a bag, then cooking it to a very precise temperature in a water bath. This technique produces results that are impossible to achieve through any other cooking method.
A very interesting and long dialogue took place after the seminar since the interest in the subject was high.