Sous Vide at Home
Everything you need to know to get started in the world of sous-vide cooking at home. Simple recipes to get you started with this technique and achieve incredible results.
TBTC Owner, specialist in Sous Vide Cooking (Barcelona, Spain)
Sous-vide cooking is here to make home cooking more practical.
The sous-vide cooking technique is especially popular in professional kitchens; however, it’s also very practical to use at home. Discover the great options you can achieve by mastering a simple technique that will enhance the quality of your ingredients.
In this course, you will learn everything you need to know about sous-vide cooking. We start by going over basic concepts, advantages and methodology. We will also cover hygiene and safety.
For the practical part, we have designed a five-course tasting menu based on the vacuum cooking technique. You will learn about the techniques for each type of product, achieving extraordinary flavours and textures.
In short, it’s complex cuisine prepared in a very simple way.
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Course Syllabus
Course Content
Chapter 2 - Sous-vide at home theory
Chapter 3 - Appetiser: Baby squid with chistorra sausage
Chapter 4 - Caramelized foie gras with tequila reposado plums
Chapter 5 -Sea bass stuffed with avocado, prawns and salmon roe
Chapter 6 - Suckling pig in orange sauce with cinnamon potatoes
Chapter 7 -Cranberry curd cheesecake
Firewell
Quality, excellence and practicality in all your homemade preparations with a technique that’s easy to use at home.
What you'll learn
In this online course about sous-vide cooking techniques for home use, you will learn about the work methodology: the necessary equipment with household machines as shown by Tony Botella, the steps to follow, the exact temperatures with a temperature-controlled thermostat for each recipe, the cooking times and more tricks from this master of sous-vide cooking.
Tony Botella will prepare a hot appetiser, a cold appetiser, a starter, a fish dish, a meat dish and a dessert. Each recipe has additional steps that will enrich the result. With this course, you will learn how to plan your recipes so that on the last day or when serving everything will be easier.
You will see how versatile this cooking method is for various classic recipes with a fantastic result to surprise your guests and diners in your restaurant.
You will also learn about packaging and cooking, basic techniques such as de-boning, caramelising and sauce making as well as a brief introduction to health and safety.
Who is it for?
This course is aimed at all those amateurs who want to enter the exciting world of sous-vide cooking, especially those who are looking for surprising preparations using a very practical technique.
It’s also an ideal course for those who are starting their professional training and are looking to learn about this innovative cooking technique.
Necessary Materials
Equipment or materials recommended in some recipes (not essential for the course):
- Vacuum packing machine
- Cooking bags
- Mixed oven and/or thermocirculating bath
- Temperature control unit or inverted bain-marie
- Labelling machine or marker pen
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.
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Every course includes a downloadable recipe book
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Sous Vide for beginners
Very informative and great introduction to Sous Vide cooking at home