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.
Course curriculum
Course Content
What you'll learn
Be an expert in the sous vide cooking technique, and learn how to correctly use the necessary equipment
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
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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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.
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