Pickles, Marinades and Escabeches
9 recipes that will allow you to master the specific technique needed for each type of ingredient. Each escabeche will create a delicious dish, perfect as an appetizer or side dish.
Private chef in Zaragoza, Spain
A preservation technique that extends shelf life and enhances flavor
This course focuses on the escabeche technique, widely embraced in Spain, and highlights its differences from pickling.
Chef Jorge Lanuza shares his best tips, using professional kitchen equipment such as the Roner, sous vide circulators and vacuum sealers, while also providing home-friendly alternatives to achieve similar results.
At the end of this online course you will be able to:
- Select appropriate preservation methods according to the nature of each ingredient.
- Know the importance of preservation methods in gastronomy and for health.
- Acquire basic knowledge of pH, acidity, and food safety.
- Create personalized recipes by adjusting flavors and textures according to tastes and preferences.
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Course Syllabus
Course Content
Chapter 2 - Theory of Escabeches
Chapter 3 - Traditional escabeche: Quail escabeche with vegetables
Chapter 4 - Cold Escabeche: Eggplant, Chickpea and Ricotta escabeche
Chapter 5 - Cold escabeche: Traditional anchovy escabeche
Chapter 6 - Cold escabeche: Sardine, lemon and cherry tomato escabeche
Chapter 7 - Hot escabeche: Mussels, pumpkin and orange escabech
Chapter 8 - Cold escabeche: Baby Gem lettuce, avocado and parmesan escabeche
Chapter 9 - Hot escabeche: Tuna escabeche with almonds
Chapter 10 - Hot escabeche: Peaches, basil and crouton escabeche
Chapter 11 - Hot escabeche: Leek, egg yolk and torrezno escabeche
Traditional escabeche techniques for meat, fish, fruit and vegetables.
What you'll learn
Each recipe in the course demonstrates the use of escabeche, both hot and cold, applied to a variety of ingredients, while teaching you how to create additional recipe elements to enhance the presentation of each dish.
In this course, in addition to the recipes themselves, you will also learn different cooking techniques that will serve you on numerous occasions.
The techniques that you will learn are:
- Preserving vegetables in oil
- Cutting tuna into cubes
- Curing egg yolks
- Curing whole tomatoes
- Pitting peaches
- Vacuum-sealed escabeche
- Fruit escabeche
- Blanching leafy greens
- Cleaning anchovies
- Cleaning mussels
- Peeling tomatoes with a blowtorch
- Dry marinating vegetables
Meet your Instructor
Private chef in Zaragoza, Spain
Thanks to his extensive experience and training, Jorge Lanuza is not only an expert in advanced gastronomic techniques, but also an advocate of a balanced and healthy cuisine, offering dishes that respect the product and prioritize the well-being of those who enjoy them. His passion for cooking remains the driving force that pushes him to continue innovating and perfecting his craft.
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.
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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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