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

YIELDS
2
Servings
Prep Time
5
minutes
Cook Time
2-4
hours

Modes

Sous Vide

Ingredients

  • 2 (approximately 8 oz) chicken breasts (with or without skin, with or without bones)

  • Kosher salt

  • fresh cracked black pepper

  • avocado oil or neutral high temperature cooking oil

Instructions

Liberally season the chicken breasts with Kosher salt and black pepper. Place the breasts in a vacuum seal bag and seal. Vacuum seal the bag. If using Wolf Vacuum Drawer, use power level 3 and seal level 3.

Place the sealed bag on a perforated pan or wire rack in the Wolf Convection Steam Oven. Close the oven door.

Select Sous Vide, set the temperature to 145°F, and press start. Cook for 2–4 hours. Remove the chicken from the oven.

Open the bag and pat the chicken breasts completely dry. Set aside.

Preheat a 12-inch skillet over medium-high heat for about 3 minutes. Add about 2 Tablespoons of avocado oil and swirl to coat the pan.

Carefully lay the chicken breasts into the pan away from you to prevent splashing. Sear until golden brown, about 2 minutes. Flip and sear the second side until golden brown, about 2 minutes more.

Remove the chicken from the pan and serve immediately, or slice on a cutting board and serve.

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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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