A Demonstration and Tasting: Sous-Vide Cooking, A Slow Cooking Technique
That Will Make Us Remember Flavors 

Tuesday, November 5, 2019

5:30 pm - 7:30 pm 
IA Interior Architects
100 Broadway (Between Pine Street and Wall Street) -12^th Floor
New York, NY 10006

Sous-vide cooking—also known as low temperature long time cooking—was originally developed to improve food safety in the 1960’s. It first made its way into France’s restaurant scene in 1974 and spread to the U.S. in the early 2000’s largely due to the internet. The technique involves placing food in plastic pouch or glass jar and cooking it in a temperature-controlled hot water bath. The advantage is precise temperature control and infusion of seasonings via the vacuum seal while cooking. Foods are generally finished on a grill or in a pan once they have come to the desired temperature.

For this event, IA Interior Architects’ Russell Manthy will cover some of the history and science of sous-vide cooking and demonstrate the technique, inclusive of samples to supplement additional snacks and drinks.

Join your fellow colleagues for what promises to be a fun, tasty and informative BP Hangout for all. Plus learn a new cooking technique to try out right in time for the Thanksgiving Holiday.

THIS IS A BUSINESS PARTNER SPONSORED EVENT FOR MEMBERS ONLY.

Please join us for this fun event. 
Members: FREE
Click here to register.