Vacuum Method (Sous Vide)

Description

Optimize kitchen staffs time management, output and productivity. Know various implementation, preparation and preservation options to respect ingredients and flavors. Preparation of complete dishes based on cooked fish, meat and vegetables under a vacuum. Learn how to use sous-vide equipment and comply with hygiene legislation. Master various levels of cooking (preservation and/or precision), storage, regeneration and sending out.

 

Contact Us

Our teams are at your disposal for any questions concerning training, financing or for any request for a quotation.

Mitali Gupta

Tel: +971 52 432 6043

Email: mitalig@edads.ae

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