Topics
- Compression of fruits
- Sous vide basics
- Comparison of pressure cooked items vs traditional braising vs sous vide
- Pressure cooker basics
- Using pressure cooking to reduce prep and cooking time
Cancellation Policy
- Cancellations more than 30 days out: Class credit or refund
- Cancellations 8-30 days out: Class credit
- Cancellations 7 days or less: We are unable to offer a class credit for any reason
*Cancellation time periods apply to the start date of a CulinaryLab Series or Mini-Series, based on the date of the first class in the Series. Credit of refunds are unavailable 7 days prior to the first class day of a Series or Mini-Series.
What to wear & bring
What to Wear
For safety reasons, please wear pants, close-toed shoes with rubber soles, no long dangling jewelry, and have long hair either tied back or covered.
What to Bring
We’ve got you covered! You just bring you, and we’ll handle aprons, towels, tools, recipes, pens, and the rest.
Instant Pot + Sous Vide Boot Camp
0
or from 0.00/mo
Make-up classes available, pending availability
Taught by professional chefs
Bring home what you cook in class
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