Our Founder, Dan, became a sous vide superfan long before he started Tinker Kitchen. Now, he’s ready to pass on his knowledge in this introduction to the hottest low-temperature cooking method in food tech. Dan will walk tinkerers through the do’s and don’ts of sous vide, including all his notable failures (raw garlic) and successes (custard). The evening will conclude with dinner completely prepared using sous vide technique.
Asparagus with sous vide egg
Ice Cream (sous vide custard)
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