Sous Vide: Beef and Lamb
Sous vide technique applied to beef and lamb. Master the technique and learn about the equipment so that you can easily get the most out of these two types of meat.
TBTC Owner, specialist in Sous Vide Cooking (Barcelona, Spain)
Sous vide cooking for incredible and juicy meat.
Tony Botella, a chef with a long career and over 20 years of experience in sous vide cooking, teaches you the secrets to spectacular results with veal, beef and lamb.
This online course will teach you how to prepare each piece of meat obtained from lamb and veal to preserve all the juiciness while cooking them and achieve the desired texture. Learn to preserve the unique flavor that distinguishes each cut thanks to the advantages of sous vide cooking.
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Course Syllabus
Course Content
Chapter 2 - Lamb Shoulder
Chapter 3 - Rack of Lamb
Chapter 4 - Beef cheek
Chapter 5 - Oxtail
Before you go
What you'll learn
In this online course, you will learn 8 spectacular and creative recipes for beef, veal and lamb with intense flavor and tender texture using 4 different cuts of meat, each with its own characteristics that must be taken into consideration to achieve the best results.
With this series of videos, you will learn how to make traditional recipes with uncommon techniques:
The compacting technique will save cooking steps and the subsequent loss that always happens when the product is heated. It will also help you give the desired shape to your creations .
By applying the temperatures and cooking times indicated by Tony Botella, you will manage to cook your ingredients evenly, without overcooking or undercooking them.
You will be able to recognise the latest trends in cooking meat, from cooking the product completely to others that undercook it but leave it full of flavor.
You will also be able to fully extract the juices from a product to use them in many ways.
All this is accompanied by 8 delicious traditional and creative recipes derived from the expertise of expert chef Tony Botella.
Who is it for?
This online course is aimed at both professionals and amateurs who want to discover the exciting world of sous vide cooking applied to meat.
For anyone who has theoretical knowledge of sous vide cooking – here at Scoolinary, we recommend watching the course “Sous vide cooking technique: what, how and why” and benefit from the knowledge that Tony Botella offers in this course to master the cooking of meats.
In addition, to complement this course, we have another course at Scoolinary on sous vide cooking “Sous vide cooking: poultry and pork.”
Necessary Materials
Equipment for sous vide cooking (we recommend you take the course to understand the technique and subsequently, acquire the material)
- Vacuum packing machine
- Cooking bags
- Mixed oven and/or thermo circulating bain marie
- Blast chiller or inverted bain marie
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.
No, once your Membership ends, you will no longer have access to the courses. You need an Active Membership to be able to maintain access to the courses.
Annual Membership: The renewal is automatic and takes place 12 months after the purchase date, at the list price corresponding to the chosen membership plan
Quarterly Membership: The renewal is automatic and takes place 3 months after the purchase date, at the list price corresponding to the chosen membership plan.
If you do not wish to renew your membership, you must cancel it from your user profile 24 hours before the renewal date. We do not issue refunds for charges applied due to automatic renewal.
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Super course. Elegant and educational. Thank you.