Sous Vide Cooking Technique
Learn the basics of sous vide cooking technique from start to finish, including the essential concepts and equipment needed to become a real expert.
Owner TBTC, Sous Vide Specialist (Barcelona, Spain)
Learn sous vide cooking technique with Tony Botella
Although the popularity of sous vide cooking technique has grown, its depth and nuances are not always fully understood.
It’s important to make a distinction between vacuum preservation, a practice used by several sectors, and vacuum cooking, or sous vide, which as a culinary technique offers us numerous possibilities. Even renowned professionals are surprised when discovering the scope of this marvelous technique.
Simplicity is key to sous vide and this makes it accessible to professionals who have never tried this technique, and amateurs who wish to venture into sous vide cooking technique with success.
At the end of this online course you will know how to:
- Use sous vide technique safely
- Prepare food with sous vide technique for immediate consumption
- Use sous vide technique during mis en place to optimize service efficiency
- Combine sous vide technique with traditional cooking techniques for optimum results
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Course Syllabus
Course Content
Chapter 2 - What is sous vide cooking?
Chapter 3 - Key concepts within sous vide cooking
Chapter 4 - Sous vide cooking step-by-step (and related equipment)
Chapter 5 - Introduction to recipes
Chapter 6 - Grilled vegetables
Chapter 7 - Cheesebravas
Chapter 8 - Salmon fillet
Chapter 9 - Pasteurization
Chapter 10 - Pasteurization charts and expiration
Chapter 11 - Final observations
Gain confidence with sous vide cooking technique and learn how to use it safely
What you'll learn
In this online course you will learn the essentials of sous vide technique and how to use the necessary equipment correctly. Furthermore, you will see the advantages of sous vide cooking and the steps to follow to achieve results that are impossible to obtain with traditional cooking techniques, in terms of taste, color and texture. Try sous vide cooking and you will see astonishing gastronomic results!
The organization of mise en place is fundamental and in this course you will see how sous vide technique can be advantageous when it comes to organizing your kitchen service in a very simple way. You will also discover the steps to follow for optimal preservation without fear that perishable products will spoil.
Through the preparation of three different recipes, each one with a different purpose, Tony Botella will teach you, step by step, everything you need to consider for perfect sous vide cooking. You will learn to prepare food before the time of cooking up to its re-generation, and the final execution for a sublime presentation and taste.
This course will give an answer to any technical or concept questions you need to know about sous vide cooking, with the passion, rigorosity and the expertise of Tony Botella. This course will let you use this technique safely and step firmly and surely.
Course recipes
In this course you will learn
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Meet your Instructor
Owner TBTC, Sous Vide Specialist (Barcelona, Spain)
With 15 years’ experience of research and development within sous vide cooking, Tony Botella 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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very understandble knowledge
i like it , and its good to have teachers like Tony ,whit us . thank you.