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SOUS VIDE DELAVNICA | Horeca Center

SOUS VIDE DELAVNICA

Čas dogodka: v četrtek od 12:00 do 14:00 ure na Gospodarskem razstavišču - Sejem okusov - Hala A2 /115 - Horeca prostor

Metoda kuhanja, znana pod nazivom ‘Sous Vide’ je v zadnjem času zelo priljubljena.   ‘Sous Vide’ je francoski izraz, ki pomeni »kuhanje  pod vakuumom«‘.  Vakuumsko zapakirate meso, zelenjavo, ribe, sadje in tudi druga živila primerna za kuhanje ter jih  v vodni kopeli na nizki temperaturi ( 50 do 70 °C) kuhate.

Na začetku bo predstavitev prednosti uporabe SUVI sistema v  ( večjih ) kuhinjah in za katero vrsto hrane ga lahko uporabljamo ( ribe, govedina, mehkuzci, divajčina….zelenjava, brezglutenske jedi, itd.)

Pri tem bomo pripravili različne tipe jedi: Klasični goveji steak, svinjino, piščanca, filel lososa ali file tune in kakšno jajce.

Sočasno, ko se hrana kuha v sousvidu, vam bomo še predstavili vakumiranje in vakumski stroj. Osredotočili se bomo na delovanje , kaj je pomembno pri vakuumskem stroju, različne tipov strojev itd.  V živo bomo določene kose vakumirali, nekaj tudi s pripomočkom CORE PROBE, za testiranje s sondo med kuhanje.

Delavnico bo vodil chef Kralji žara BBQ Dejan Turk in strokovnjak na področju aparatur za SOUS VIDE in vakumiranje Renato Bedene.

PRIJAVA:

Udeležba je brezplačna. Število udeležencev je omejeno. Prijave sprejemamo do zasedbe vseh mest. Prijavite se lahko preko e-maila: info@horecacenter.si

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