Sous Vide International Dishes
A course to learn how to cook some of the most well-known international recipes without using traditional cooking methods. You will learn how to manage equipment, times and temperature and all the secrets of vacuum cooking.
TBTC Owner, specialist in Sous Vide Cooking (Barcelona, Spain)
Recipes of the world using innovative techniques.
After providing you with all the theoretical and practical bases on the sous-vide cooking technique, we bring you this course to travel the world through eleven recipes arising from the fusion between gastronomies. Sous-vide cooking specialist Tony Botella takes you to tapas in Tokyo, France or Peru in the simplest and most hygienic way possible and, in addition, teaches you techniques applicable to Spanish cuisine that will give your dishes an exotic and international touch.
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Course Syllabus
Course Content
Chapter 2 - Honeyed oysters
Chapter 3 - Oriental lobster with lemon sushi rice
Chapter 4 - Japanese vegetable wrap
Chapter 5 - Oxtail Royale
Chapter 6 - Mediterranean Ceviche
Before you go
Sous-vide cuisine and gastronomic fusion
What you'll learn
With these lessons we open Tony Botella’s recipe book for you to learn the best techniques of sous-vide cooking in fusion mode:
- You will learn about the technique called “box vac”: a way to cook ingredients cold (without a bag) without actually cooking them and that will also allow you to colour them without cooking them.
- You will become more acquainted with oriental cuisine and learn how to fill a product respecting its original shape, as well as successfully removing complicated ingredients such as rice from the vacuum.
- You will master freezing techniques (and special ways of packaging products intended for low temperatures) that will allow you, for example, to enjoy pieces of meat or fish without noticing the fibers.
Who is it for?
These online classes are aimed at anyone interested in the technique of sous vide cooking and dishes developed from the gastronomic fusion between cultures. Although, for both professionals and amateurs, it would be advisable to start beforehand in the more generic aspect of sous-vide cooking technique with Tony Botella’s introductory course.
Course recipes
In this course you will learn
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Meet your Instructor
TBTC Owner, specialist in Sous Vide Cooking (Barcelona, Spain)
Tony Botella has been researching, analyzing and developing the sous vide cooking technique for more than 15 years. And, even more important, knows how to teach this technique clearly and safely.
Earn your certificate and validate your skills
Every course includes a downloadable recipe book
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Frequently Asked Questions
Scoolinary is the leading online culinary platform for training, that allows you to acquire knowledge and skills in cooking, baking, pastry, mixology, sommelier training, barista and nutrition.
The courses are led by renowned instructors, experts in each subject, and presented in high-quality videos.
The courses are 100% online, starting and ending whenever you want. You set the pace of the class. You can go back to review what interests you, rewatch videos, ask questions in our Community, share your projects, and much more.
If you have a Premium or Teams plan, you will receive a certificate for every course you complete, recognizing the knowledge and skills you have acquired.
Our courses have been approved by two highly prestigious culinary authorities: Worldchefs and the American Culinary Federation (ACF) . This accreditation guarantees the quality and excellence of our programs, giving our students the confidence that they are receiving top-tier culinary education.
At the end of the course, you will have the option to download certificate.
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