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Take the course... together?

michaelnatkin

The sous vide course is designed so that individuals *can* do it entirely on their own and at their own pace. Still, I thought it might be fun to create informal, entirely optional, waves of students taking it together. We could do, say, one module each week for seven weeks, and post our progress here in the forum. If we set something like that up, would you want to play?

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michaelnatkin

I do, I do

! If we get a group together, I'll be one of the students and put my own vegetarian spin on the recipes from CS HQ.

dpietranczyk_49940

IM IN

BlvCook_25591

I'm local and would be up for that.

seijoed

I'm in! On a mountain time zone.

Hopefully my travel will allow me to attend....

michaelnatkin

I think I wasn't clear... I didn't mean we would physically take it together, though of course if anyone wants to organize that in their city that would be cool too. What I meant is that we would form a group to take it online at roughly the pace and post our successes and questions here in the forum. You guys into that?

seijoed

That is what I understood

Brendan_Lee_56950

Google+ hangouts would be cool for this.

susan_fox_33805

This is a great idea. Count me in. Just ordered a sous vide machine today ... Merry Christmas to me ;-) Eager to get started.

Patrick_Ancillotti_6135

I'm with @BeeLee, it'd be neat to have it on a google+ hangout! I'm in Mountain Time too!

borgech

I think this is a great idea!

michaelnatkin

Ok, great! Sounds like there are at least a few folks up for this, and I bet we can drum up a bigger crowd once we get started. Let's aim for the week of 1/7 to get started, after holiday madness has eased up. I'm willing to get things rolling on the forum end, and if someone else wants to organize a Google hangout I'm all for it! I'll send out a note on 1/4 with the details.

eliaspontikos

I'm up for it. Anyone living in the UK doing this course?

Brendan_Lee_56950

@seijoed please weigh in as well but we have a Google+ community for modernist cooking that we could hijack for a Google+ hangout

seijoed

@BeeLee, certainly! I tend to use G+ hangouts for work too,

Chefsteps.com are moderators there so they can start it up too I think?

Grace_95227

@Elias, I'm from the UK too!

prince_of_porcelain

This sounds like a great idea.

Mason_Perry_34060

I would be interested in this....

polkachef74

I wanna play!!!!!

susan_fox_33805

My machine arrived! I'm presently inaugurating with sous vide eggs. Might as well start small :-)

michaelnatkin

Eggs are awesome! Try 63 C as a great starting point. I'll send out a note later today inaugurating the "let's do this together" bit.

susan_fox_33805

@Michael Natkin Yep! That's exactly the temp (Michael Ruhlman method) although it also says to cook 45 minute to an hour. That seems like a big spread, but not so much at sous vide temperatures?

michaelnatkin

Yes, I don't think you'll see a big difference between 45 minutes and an hour. 45 mins should be plenty though. You'll have a bit of loose white at that temp. If you don't find that pleasant, just drain it off, or dip the whole peeled egg in boiling H20 for a few seconds to set.

michaelnatkin

Ok everybody who is interested, I've started the the thread for Module 1. C'mon over and join in!