Sous Vide Without Heat
Sous-vide technique like you’ve never seen before! Discover a new way to use your vacuum machine without applying heat.
TBTC Owner, specialist in Sous Vide Cooking (Barcelona, Spain)
Use sous vide cooking technique in a different way... without cooking!
Say goodbye to burns. Can you imagine boiling below 100°C? Making sauces that bubble vivaciously at room temperature? Sous vide makes it possible. Discover endless possibilities with the application of this technique.
Learn to use compression to achieve perfect looking preparations. You’ll see how easy it is, as Tony Botella says, “it’s a silly technique with intelligent results”.
Upon completion of this online course you will be able to:
– carry out cold boils
– flavor foods in brines and syrups
– use low pressure to modify textures
– make raw and cooked compressions
– use different tools inside the vacuum machine (such as a boxvac or the presentation plate itself)
Develop your culinary talent
Unlimited access to ALL Scoolinary courses to learn Cooking, Pastry and much more
Course Syllabus
Course Content
Chapter 2 - Introduction to Sous Vide without Heat
Chapter 3 - Cold Boiling: Tomato Tartar
Chapter 4 - Cold Boiling: Scallop Tartar
Chapter 5 - Cold Boiling : Salad of Crudites
Chapter 6 - Cold Boiling: Snapper with citrus
Chapter 7 - Compression in a bag: Smoked Salmon Ingot with Fresh Cheese
Chapter 8 - Compression in a bag: Truffle, mushroom and mozzarella sandwich
Chapter 9 - Compression in a bag: Eggplant slices with Raclette cheese
Chapter 10 - Cold Boiling: Fruit Salad with Kaffir Lime Ice Cream
Chapter 11 - Raw pears in wine with yogurt ice cream
Chapter 12 - Compression: "Pà amb vi i sucre" with mascarpone and parmesan ice cream
Before you go
Boil below 100°C, and learn to use the vacuum machine without the typical bags
What you'll learn
Use cold boiling to flavor raw foods such as fruits, vegetables, and even breads. Prepare a very flavorful tomato tartare, and a scallop tartare accompanied with apple and roe.
You will be impressed with the crudités which offer a mix of 12 flavors perfectly combined in a single dish.
Surprise yourself with a snapper dish inspired by Peruvian sashimi and ceviche, but conceptualized differently. Use the cold boil technique to prepare fish quickly, and give it a touch of fusion with a pine nut and salmorrejo vinaigrette.
Use compressions to make the most of your creativity. Prepare smoked salmon millefeuille style, with a picadillo of cheese, anchovy butter and nori seaweed. Another option is the truffle sandwich made with sliced bread and finished with a blast of heat in the oven. Or you can also go straight to dessert with pears in wine with raclette cheese and ‘miel de caña’ vinaigrette.
Who is it for?
This online course is intended for everyone, especially the most curious in the kitchen. It is for both experienced professionals and those just starting out in the world of cooking. Anyone can cook, and the sous vide technique allows for a professional finish with very simple steps.
What you’ll need
- Vacuum machine
- Boxvac (different sizes)
- Vacuum cooking bags
- Oven
- Turmix or hand blender
- Pastry cutters
- Teflon frying pan
- Square mold (without base)
- Cling film
Course recipes
In this course you will learn
See what our Members are saying
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
About Scoolinary
- Learn at your own pace. Enjoy learning from home. Set your own schedule.
- Expert Instructors. Each instructor teaches only what she/he does best, conveying true passion and excellence in every lesson.
- Professionally produced courses. We select the best instructors and a professional team produces the course with them.
- Online Community. Learn from others and share what you learn.
- Certificate. Demonstrate your course completion with a Scoolinary Certificate
Other courses included in your membership
Never stop learning
Unlimited access to this and ALL Scoolinary courses with your Membership
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.
With the Teams Plan, you can watch all Scoolinary courses from 4 devices simultaneously.
All people must enter with the same user email (whoever purchased the Membership)
Login
Simple and correct.
Well done and explained..