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Sous vide

Jonathan Deuker is the group’s executive chef for Café del sol, an Italian restaurant group based in the heart of Johannesburg. In the past he has worked as a chef for the king of Swaziland and at several hotel chains. In this training module he will focus on the sous vide process, a submerged food cooked in vacuum.

Introduction (1/6)

The art of Sous vide, explained by Executive Chef Jonathan Duiker.

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Ingredients (2/6)

Jonathan Duiker goes over what ingredients he will be using in the sous-vide duck dish.

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Cooking prep (3/6)

Before cooking, some prep work needs to be done in order to be able to cook.

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Cooking duck: Part 1 (4/6)

How to cook using the sous-vide technique, example 1, part 1: Duck.

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Cooking duck: Part 2 (5/6)

How to cook using the sous-vide technique, example 1, part 1: Duck.>

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Plating the duck (6/6)

The best way to plate this particular duck dish, and how to do so.

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