Introduction

In this Masterclass, we will dive into the exciting world of Sous Vide cooking under the guidance of the master Heiko Antoniewicz. On the one hand, we will study a bit of theory to discover what the Sous Vide technique is, the tools we need for this method, or things we should and should not do to achieve successful results. Within the theoretical part, we will also see the different types of vacuum bags we can use, as well as other greener alternatives. 

On the other hand, we will put everything we have learned into practice and discover 4 unique recipes cooked in Sous Vide. We will first explore how to cook fish, meat, fruits, and vegetables with this efficient method. Finally, we will also discuss an important aspect of cooking Sous Vide, such as the placement of our temperature sensors according to the type of packaging. The inspiration for this Masterclass comes from the many years of experience of our chef, Heiko Antoniewicz, in this topic and his passion for constant improvement and innovation. In addition, the interesting flavor mixtures we will see are also inspired by the chef's desire to push the envelope and not be afraid to explore.