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WORKSHOP: Instant Pot & Anova Sous Vide by Carole Nelson Brown

October 16 @ 6:30 pm - 9:30 pm

- 50$ (Sold out)

2nd Night Added — Sunday, Oct. 29

Go Go Gadget Dinner!

There have been some remarkable innovations in culinary technology in the last few years, and at the vanguard are exciting new tools like the Instant Pot and Anova Precision Cooker. Popular food blogger, photographer and stylist Carole Nelson Brown will show you just how versatile these amazing kitchen tools can be.

There has been a renaissance in pressure cooking thanks to a new generation of safe, easy to use electric pressure cookers like the Instant Pot, an amazing Canadian appliance that also functions as a rice cooker, a slow cooker, a yogurt maker, steamer and more. The introduction of portable, accurate and affordable water circulators such as the Anova Precision Cooker has revolutionized “sous vide” cooking, a technique once only found high-end restaurants, and made it accessible to the home cook.

Pressure cooking, by its very nature, is a faster and healthier way to prepare foods. Nutrients are preserved at much higher rates than other cooking methods, flavours are intensified and cooking time can be reduced by up to 70%. Throw in the fact that you are using less energy and water — how can you go wrong? Still, many of us have scary memories of old-fashioned pressure cookers, hissing, spitting and rattling menacingly away on the stove. By contrast, today’s new programmable electric pressure cookers are safe, easy to use and can save you hours in the kitchen.

Sous vide is French for “under vacuum” and refers to the technique of cooking foods that have been put into vacuum-sealed, food grade plastic bags and cooked in a water bath at a very controlled temperature. This results in almost complete retention of moisture, perfectly even cooking from end to end, and allows for much more latitude in terms of timing. Almost foolproof for things like meat and eggs, but can also be used for desserts, infused alcohols and more.

You will learn how to cook a creamy Instant Pot Risotto (in 7 minutes!), Sous Vide Steak, and the perfect sous vide poached egg, cooked right in the shell. You’ll finish with a decadent Creme Brulée and will get to taste and compare both Pressure Cooker and Sous Vide versions. In addition to these great recipes, Carole will discuss all kinds of Instant Pot and Sous Vide tips and tricks and share a few other fun kitchen gadgets that make cooking a lot more fun.

$50 (+HST)

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Carole Nelson Brown‘s passions for food and her family —although not necessarily in that order — are legendary. From her love of blogging in The Yum Yum Factor, including showcasing delicious and unique ethnic and everyday recipes as well as reviewing local restaurants and other exciting edible happenings in Toronto and beyond, teaching cooking classes, completing a personal challenge of never repeating the same recipe twice for a full year (which proved easier said than done!) to developing recipes for brands, Carole has found her niche in the food world by drawing on her vast travel experience and food knowledge for inspiration as well as the daily ups and downs of her life for humour.

When she’s not busy creating magic in her own kitchen, Carole, an in-demand makeup artist, works her magic on celebrities from Kristen Stewart to Bruce Willis. You can check out her makeup portfolio at Carole Nelson Makeup

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Every Monday, The Depanneur invites TO’s best culinary talents to lead fun, hands-on workshops.

Find out more about Workshops at The Depanneur

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