V-ZUG UK played host to the inaugural Introduction to Sous Vide course at Zugorama UK in Newport Pagnell on the 9 September.
Consultant chef James Graham of Bibury Court Hotel, who has a V-ZUG Combi-Steam XSL in his commercial kitchen, inspired delegates with a thorough introduction to the theory and practice of low temperature and Sous Vide Cooking.
Delegates, who included a mix of consumers and V-ZUG display partners, were given a demonstration of the huge benefits of cooking Sous Vide and were able to taste dishes including wild venison, lamb ribs, pork chops, chicken breasts, monkfish, and a huge variety of vegetables, all finished off with a simple but stunning brule.
The V-ZUG Combi-Steam XSL is the only built in domestic oven that can control steam with absolute accuracy to a single degree, which is essential when using low temperature cooking methods.
"What a fantastic day this has been. Truly inspiring and informative, and hugely entertaining, with some amazing food cooked, and all with so little stress, thanks to V-ZUG and James Graham for a really wonderful time." commented Andrew Donald of Finewood furniture.
"I would urge anyone thinking of buying a combination steam oven to attend this course to see why the V-ZUG Combi-Steam XSL really is the best oven that you can buy".
The next date for the Introduction to Sous Vide course will be announced soon, and to book your place call [email protected] or call 0843 289 5759.
James Graham of Bibury Court cooking at Zugorama UK
Wild venison cooked Sous Vide in the Combi Steam XSL with baked figs
Chicken breast with leeks and chicory all cooked Sous Vide in the Combi-Steam XSL
Delegates at the Introduction to Sous Vide course