Advanced Sous-Vide: Meat and Poultry

Proteins, and specifically meat and poultry, undergo their own unique set of microbiological processes during cooking. While traditional preparation leaves only a narrow portion of a piece of meat cooked perfectly, the sous-vide method results in uniform doneness.

Access for 6 months

Non editable automatic button

Enhance flavor

Retain natural juices, color

Maintain, improve tenderness

Created by

Bruno Goussault

Bruno Goussault is often cited as the founder of sous-vide cooking. Developed in 1971, his focus has been on precise temperature cooking, food safety, and industrial cooking applications. This work in sous-vide has led to changes in the way top chefs cook for their guests in restaurants, and the way food is prepared and served on planes, trains, ships, hotels and resorts, and convention centers around the world. He founded CREA (Centre de Recherche et d'Etudes pour l’Alimentation) in Paris in 1991 to train chefs around the world in precise temperature cooking, and has since trained most of the Michelin three star chefs around the world on the technique he brought to the forefront of the food industry.

Edgar Steele

Edgar Steele graduated from the Culinary Institute of America in 2001. In 2003, Edgar met a team of chefs from Jose Andres’ restaurant group from Washington, DC, and was invited to join Andres’ company, ThinkFoodGroup. Edgar helped develop a creativity-focused culinary destination called the minibar, which serves a tasting menu showcasing complex cooking techniques and whimsical recreations of traditional cuisine. Edgar joined Cuisine Solutions in 2010, where he worked in business development and sales for four years. In 2015, Edgar was awarded the opportunity to train under Cuisine Solutions’ chief scientist Bruno Goussault and join the team of CREA in the quest for discovering new aspects of cooking, pushing the boundaries of culinary evolution.

We try to help you understand and to develop these techniques. In this course we develop for you the best, basic method to understand sous-vide cooking and to obtain the best product in your kitchen. Bruno Goussault

Courses

About CREA

Contact Us (US)

Contact Us (France)

P +33 1 40 44 73 72

F +33 1 40 44 56 95

E contacteznous@lecrea.com

Your country?

Your company size?

Your Profession?

I accept the Terms & Conditions

I would like to receive news, tips and tricks, and other promotional material

Forgot your password?

Advanced Sous-Vide: Meat and Poultry

Created by

Courses

About CREA

Contact Us (US)

Contact Us (France)

Click "Edit Contents" and start uploading your learning material.

Select a course first to display its contents.

No available contents for

Registro y Pago

Registro

Producto

There are no free, paid or coming soon courses in your school yet.
Why don't you create one?

Oops, your school's owner is working hard preparing the courses for you.

Oops, you haven't created any courses yet.

No blog posts found in your blog. Why don't you create one?

Advanced Sous-Vide: Meat and Poultry

Created by

Courses

About CREA

Contact Us (US)

Contact Us (France)

Click "Edit Contents" and start uploading your learning material.

Select a course first to display its contents.

No available contents for

Registro y Pago

Registro

Producto

There are no free, paid or coming soon courses in your school yet.Why don't you create one?

Oops, your school's owner is working hard preparing the courses for you.

Oops, you haven't created any courses yet.

No blog posts found in your blog. Why don't you create one?

There are no free, paid or coming soon courses in your school yet.
Why don't you create one?