Sous vide

[Sussan Estela Olaya]

Hi

Welcome to the Scoolinary community!

It’s great that you want to implement the sous vide technique in your restaurant. Cooking sous vide for large quantities comes with some additional challenges, such as precise temperature control, cooking times, and proper food regeneration without compromising quality. Good planning is key to minimizing waste and optimizing meat yield.

At Scoolinary, we offer courses on sous vide cooking that can help you refine your technique and apply it efficiently in your business.

Here are the direct links to the courses that might be helpful for you.

https://www.scoolinary.com/courses/sous-vide-cooking-technique

https://www.scoolinary.com/courses/sous-vide-at-home

https://www.scoolinary.com/courses/sous-vide-fish-and-seafood

https://www.scoolinary.com/courses/sous-vide-without-heat

https://www.scoolinary.com/courses/sous-vide-beef-and-lamb

https://www.scoolinary.com/courses/sous-vide-international-dishes

https://www.scoolinary.com/courses/sous-vide-and-grill

Let me know if you need more information!

Best regards.

scoolinary.com

Sous Vide Cooking Technique

17 video lessons to learn what, how and why it is worth trying sous vide

[Sol Damiani]

Hey there Chef Cort!👋

Welcome to the Scoolinary Community! 😊Join our awesome group of food lovers and share your love of cooking. Everyone’s invited!

I’m Sol Damiani, the Community Builder and I’m from Buenos Aires.

I hope Sussan’s answer helped you. Please let us know if it did.

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