Virtual Sous Vide Techniques

Tuesday, July 21st, 2026 3:00 pm to 4:00 pm, MST

Explore the precision and consistency of sous vide cooking with Virtual Sous Vide Techniques, an online class designed to help you achieve elevated results at home. You will learn how to properly prepare, seal, and cook proteins and vegetables using temperature-controlled water bath techniques that maximize flavor, texture, and moisture retention. Featuring the precision performance of Wolf cooking appliances and the advanced preservation capabilities of Sub-Zero refrigeration, this class showcases how premium kitchen design supports exceptional culinary technique and consistently refined results.

A Culinary Scene membership is complimentary with the purchase of any major Sub-Zero, Wolf, and Cove appliance from an authorized dealer in the Roth Living region. (see region map).

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Recipes from this event

Sous Vide Fingerling Potatoes

by: Chef Gil Binol

Compatible Wolf Appliances:

YIELDS
4
Servings
Prep Time
10
minutes
Cook Time
1 1/2
hours

Modes

Sous Vide

Rack Position

Perforated Pan
Position - 2

Ingredients

  • 1½ pounds fingerling potatoes, washed and halved lengthwise

  • 1 cup olive oil (or enough to coat the potatoes in the bag)

  • 4 garlic cloves, smashed

  • 2 sprigs fresh thyme

  • 1 sprig fresh rosemary

  • zest of 1 lemon

  • 1 teaspoon Kosher salt

  • ½ teaspoon freshly ground black pepper

Instructions

Preheat the Oven

Preheat the Wolf Convection Steam Oven on Sous Vide mode at 190°F with a perforated pan on rack 2.

Prepare the Bag

Place the potatoes in a vacuum-seal bag or a heavy-duty freezer-safe Ziploc bag.

Add the olive oil, garlic, herbs, lemon zest, Kosher salt, and black pepper.

Seal using either the water displacement method or a vacuum sealer.

Cook the Potatoes

Place the sealed bag on the perforated pan in the steam oven.

Cook for 90 minutes, or until the potatoes are fork-tender but not falling apart.

Finish

For a soft, buttery texture, serve directly from the bag.

For crisp edges, remove the potatoes from the bag, drain excess oil, and sear cut-side down in a hot skillet for 2–3 minutes.

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Chef Gil Binol

Chef Gil Binol

Denver, Colorado

Sous Chef Gil Binol is a Colorado native with a passion for the culinary arts. Receiving a Bachelor’s degree from Johnson & Wales University, Chef Gil has dedicated over a decade in the Denver area to honing his skills in the world of cooking. With a diverse background and understanding of the culinary industry, he has crafted delicious dishes. Some of his specialties include handmade pasta and bread.

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