Sous Vide Cooking Technique
Learn the sous vide cooking technique from the very beginning, all the concepts and machinery needed to become a real expert.
TBTC Owner, specialist in Sous Vide Cooking (Barcelona, Spain)
Learn the sous vide cooking technique along with Tony Botella
Even if the sous vide cooking technique seems to have expanded quite a lot, it is still highly unknown.
It is important to make a difference between vacuum keeping, a practice used by several sectors such as markets and stores, and vacuum cooking (or sous vide): a culinary technique with numerous possibilities. Even renowned professionals are surprised when noticing the scope of this marvelous technique.
Simplicity is one of its main features and opens up to professionals who have never used this technique and amateurs who desire to successfully venture into sous vide cooking technique.
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Course Syllabus
Course Content
Chapter 2 - What is sous vide cooking?
Chapter 3 - Concepts of sous vide cooking
Chapter 4 - Phases of sous vide cooking (related to the machinery used)
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
Before you go
Be an expert in the sous vide cooking technique, and learn how to correctly use the necessary equipment
What you'll learn
With this online course you will learn how to master this technique, and how to correctly use the necessary machinery. Furthermore, you will see the advantages of sous vide cooking and the steps to follow to get results impossible to obtain in traditional cooking in terms of taste, color, texture, try sous vide cooking and you will see astonishing gastronomic results!
The mise en place organization is of the essence… and in this course you will learn the advantages in the service and organization of your kitchen space in a very simple way. You will also be able to learn the advantages of cooking and preservation and the steps to follow for an optimal preservation and later placing, with no fear of spoilage of perishable products.
With 3 different recipes and 3 different purposes (only gastronomic, gastronomic and preservation and mainly preservation), Tony Botella will teach us, step by step, all what we need to have in mind for a perfect preparation. You will be able to learn how 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.
Who is it for?
For professionals and any other person who desires to venture into, or improve the techniques of sous vide cooking. For all those who want to discover what sous vide cooking really is, the correct use of this technique and the reason for each step and how to profit from such an innovative technique the most.
What you’ll need
- Turmix
- Vacuum packing machine
- Cooking bags
- Mixed oven and / or thermo-circulator bath
- Blast chiller or inverted Bain Marie
- Labelling machine or marker
- Stacking chamber or fridge
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
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.
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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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very understandble knowledge
i like it , and its good to have teachers like Tony ,whit us . thank you.