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
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Yes, you can try a free lesson in each course before subscribing to experience the quality of our content.
All courses are 100% online and in high-quality video format, taught by recognized experts in their field. You can watch them at your own pace from any device and access supplementary materials such as recipes, exercises, and tests.
Yes, if you have a Premium or Team plan, you will receive a certificate upon completing each course. These certificates are backed by Worldchefs and the American Culinary Federation (ACF), prestigious organizations in the culinary world.
You will continue to have access until your subscription period ends.
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Super course. Elegant and educational. Thank you.