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Sous Vide at Home

Everything you need to know to get started in the world of sous-vide cooking at home. Simple recipes to get you started with this technique and achieve incredible results.

Tony Botella

TBTC Owner, specialist in Sous Vide Cooking (Barcelona, Spain)


Sous-vide cooking is here to make home cooking more practical.

The sous-vide cooking technique is especially popular in professional kitchens; however, it’s also very practical to use at home. Discover the great options you can achieve by mastering a simple technique that will enhance the quality of your ingredients.

In this course, you will learn everything you need to know about sous-vide cooking. We start by going over basic concepts, advantages and methodology. We will also cover hygiene and safety.

For the practical part, we have designed a five-course tasting menu based on the vacuum cooking technique. You will learn about the techniques for each type of product, achieving extraordinary flavours and textures.

In short, it’s complex cuisine prepared in a very simple way.

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Course Syllabus

Course Content

Chapter 1 - Presentation and Recipe Book
Chapter 2 - Sous-vide at home theory
Chapter 3 - Appetiser: Baby squid with chistorra sausage
Chapter 4 - Caramelized foie gras with tequila reposado plums
Chapter 5 -Sea bass stuffed with avocado, prawns and salmon roe
Chapter 6 - Suckling pig in orange sauce with cinnamon potatoes
Chapter 7 -Cranberry curd cheesecake
Firewell

Quality, excellence and practicality in all your homemade preparations with a technique that’s easy to use at home.

What you'll learn

In this online course about sous-vide cooking techniques for home use, you will learn about the work methodology: the necessary equipment with household machines as shown by Tony Botella, the steps to follow, the exact temperatures with a temperature-controlled thermostat for each recipe, the cooking times and more tricks from this master of sous-vide cooking.

Tony Botella will prepare a hot appetiser, a cold appetiser, a starter, a fish dish, a meat dish and a dessert. Each recipe has additional steps that will enrich the result. With this course, you will learn how to plan your recipes so that on the last day or when serving everything will be easier.

You will see how versatile this cooking method is for various classic recipes with a fantastic result to surprise your guests and diners in your restaurant.

You will also learn about packaging and cooking, basic techniques such as de-boning, caramelising and sauce making as well as a brief introduction to health and safety.

Who is it for?

This course is aimed at all those amateurs who want to enter the exciting world of sous-vide cooking, especially those who are looking for surprising preparations using a very practical technique.

It’s also an ideal course for those who are starting their professional training and are looking to learn about this innovative cooking technique.

Necessary Materials

Equipment or materials recommended in some recipes (not essential for the course):

  • Vacuum packing machine
  • Cooking bags
  • Mixed oven and/or thermocirculating bath
  • Temperature control unit or inverted bain-marie
  • Labelling machine or marker pen

 %s course image - %s
Sous Vide for beginners

Very informative and great introduction to Sous Vide cooking at home

Richard Bullock
How to use vaccum machine carefullly

it's easy for everyone to learn first course about sous vide.

Dũng Ruri
Great job

Great job

Nikolas Tsafos
Clear understanding and communication of information from instructors.

I am satisfied with everything I have learned. Thank you

Dennis Ujubuonu
Amazing

Really helpful

Corrado Taveggia
Amazing

100%

Raimondas Gedutis

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.

About Scoolinary

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Frequently Asked Questions

Scoolinary courses are online classes that allow you to learn new knowledges and skills to improve your cuisine. Each course consists of several lessons that combine videos and texts with downloadable recipes and extra teaching materials.

The courses are 100% online, so once they are published, courses start and finish whenever you want. You set the pace for the class. You can go back to review what interests you most and skip what you already know.

We value the time and effort you put into our courses, which is why you’ll get a Course Certification upon completion of every course.

If a course is not what you expected, you can request a refund before 7 days after time of purchase and as long as you have not viewed more than 20% of the course.

What's included?

  • 2h 10m HD video
  • 5 Recipes
  • 21 Lessons
  • Recipe Book (English, Spanish)
  • 6 Quizzes
  • Certificate

Available languages

  • Español, English
  • English, Español, Italiano, Français, Deutsch, Português
Level
  • Easy

Ratings and Reviews

4.8
Avg. Rating
584 Ratings
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What's your experience? We'd love to know!
Nikolas Tsafos
Posted 4 months ago
Great job

Great job

×
Preview Image
Dennis Ujubuonu
Posted 4 months ago
Clear understanding and communication of information from instructors.

I am satisfied with everything I have learned. Thank you

×
Preview Image
CARLOS ALBERTO OZELAME
Posted 4 months ago
a tecnica

Esta dentro da expectativa. as informações sao de facil observaçaõ

×
Preview Image
Raimondas Gedutis
Posted 7 months ago
Amazing

100%

×
Preview Image
Richard Bullock
Posted 8 months ago
Sous Vide for beginners

Very informative and great introduction to Sous Vide cooking at home

×
Preview Image
Corrado Taveggia
Posted 8 months ago
Amazing

Really helpful

×
Preview Image
Dũng Ruri
Posted 9 months ago
How to use vaccum machine carefullly

it's easy for everyone to learn first course about sous vide.

×
Preview Image
Show more reviews
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