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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.

Tony Botella

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

Tony Botella

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

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

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See what our Members are saying

Thanks

Super course. Elegant and educational. Thank you.

murat gülçek

Amazing

100%

Raimondas Gedutis

all

great

celebritychef

Meet your Instructor

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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?

  • 1h 30m HD video
  • 8 Recipes
  • 14 Lessons
  • Recipe Book (English, Spanish)
  • Certificate

Available languages

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

Ratings and Reviews

4.9
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448 Ratings
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What's your experience? We'd love to know!
Raimondas Gedutis
Posted 8 months ago
Amazing

100%

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murat gülçek
Posted 10 months ago
Thanks

Super course. Elegant and educational. Thank you.

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celebritychef
Posted 11 months ago
all

great

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