Sous Vide and Grill
Grill and sous vide, two techniques that together offer a multitude of possibilities for both aromas, textures and preservation, with surprising results.
TBTC Owner, specialist in Sous Vide Cooking (Barcelona, Spain)
Sous vide and grill: a perfect tandem of technology and tradition at the service of gastronomy.
In this online course you will learn how to combine the sous vide and grill . A perfect combination for extraordinary results. On the one hand we have the vacuum that ensures perfect cooking, texturisation to taste as well as conservation and on the other hand, we have the grill that gives us aromas, crisp textures and a unique flavour.
Additionally, you will learn different techniques that the charcoal oven presents us, such as cold smoking, cooking in a pan to take advantage of the juices and roasting. Tony Botella has selected a variety of recipes that will give a firm grasp on the different techniques with a variety of products. Fish and seafood, meats of different types and cuts as well as recipes with vegetables, using suitable utensils for each recipe. All of this allows the diner to be served a top quality charcoal grilled product much faster than the traditional charcoal grill method.
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Course Syllabus
Course Content
Chapter 2 - Theory and presentation of the Josper oven
Chapter 3: Flamed Escalivada (Peppers, Aubergine, Onion, Carrot, Avocado, Courgette and Mango)
Chapter 4 - Cold smoked
Chapter 5 - Smoked slices of sweetbreads with roasted peppers
Chapter 6 - Grilled migas with eggs at 63º
Chapter 7 - Trinxat of creamy beetroot and a Gorgonzola morcilla
Chapter 8 - Spicy Carabinero au gratin “Sinaloa”
Chapter 9 - Grilled and glazed Pancetta
Chapter 10 - Grilled sea-bass
Chapter 11 - Spiced chicken wings
Chapter 12 - Lamb Shoulder
Before you go
Combine two complementary techniques with a multitude of possibilities to obtain great results
What you'll learn
In this online course you will learn the opportunities from combining both techniques. You will learn temperatures and time necessary in a sous vide so that later, on the grill, you obtain the perfect and desired texture. You will learn the technique through a selection of recipes that you will be able to apply to different products and adapt to your own recipes. You will learn the cold smoking technique in a Josper style oven. At the end of this online course you will be an expert in combining both techniques, achieving surprising results.
Who is it for?
This online course on sous vide and charcoal cooking is aimed at both professionals and anyone who wants to discover the possibilities of combining both techniques. Discover recipes and dishes that are possible thanks to the union of both techniques.
This online course is also aimed at people who have an oven or like grilling and who want to discover new techniques and possibilities by combining the vacuum technique.
But also to those restaurateurs who want to offer quality cuisine combined with fast service.
What you’ll need
- Grill oven (Josper style)
- Vacuum packing machine
- Cooking bags
- Combi oven or thermo-circulating bath
- 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.
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Every course includes a downloadable recipe book
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Frequently Asked Questions
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Toni Botella doesn´t let you down
A great professional and above all a great teacher, he explains it to you in a way that no longer needs to be repeated.