Module 2: Preparation of our Sous Vide Cooking Course is in production and we could really use your input in several areas. Within the course, we plan on taking you through many aspects of food preparation including:
- The importance of organization and working clean
- The importance of working by weight
- The efficiency of a scale
- Trimming and portioning
- Seasonings, brines, and marinades
- Tips and tricks
We would love to know if there are any aspects of food preparation that confound, annoy or keep you from cooking all together. What could you really use help with?
Also, do you have any favorite aspects of food prep that you truly enjoy (chop onions, boil water) or any favorite tips that you’d like to share?
In addition to teaching you the ins and outs of sous vide, we also want to deepen your understanding of the science of great cooking and share with you the skills that will ensure excellent results. The more input from you, the better we can do our job of providing you with a great curriculum. So please, jump right in by commenting on this post, or even better, signing up on the ChefSteps Forum and joining the discussion.
Chris, Grant, Ryan and the rest of the ChefSteps Team