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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.

Tony Botella

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

Tony Botella

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 1 - Presentation and Recipe Book
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

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See what our Members are saying

very understandble knowledge

i like it , and its good to have teachers like Tony ,whit us . thank you.

alvescasimiro5

Very informative Course

This course is a great introduction to Sous Vide. Very detailed and informative. Highly recommend. The English voice over isn’t accurate though and often does not make any sense, I had to watch it with sub-titles only. There is also a question missing in the final observation section, the first quiz question shows only answers there is no question.

Tracey Robinson

Time and temperature

It was very interesting. My recommendation is to give the table with type of dish and temperature and time to cook

Anna Shilyaeva

TIME & TEMP ARE MOST IMPORTANT

WAS VERY INTERESTING

ARLINE BOUTIN

The idea of slow cooking in low temperature

The instructor gives a basic and great explanation of sous vide

Salem Fara

técnicas de conservação

O curso aborda muito bem o conceito de em cozinhar em baixa temperatura

Douglas Oliveira

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 45 min HD videos
  • 18 lessons
  • 3 recipes
  • Recipe Book
  • 10 Quizzes
  • Certificate

Available languages

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

Ratings and Reviews

4.8
Avg. Rating
1480 Ratings
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What's your experience? We'd love to know!
Ingrid Catherine
Posted 2 months ago
Exceptional focus on hygiene and safety standards.

The course provides pertinent information and is thoroughly explained.

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alvescasimiro5
Posted 2 months ago
very understandble knowledge

i like it , and its good to have teachers like Tony ,whit us . thank you.

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Adela Psencikova
Posted 3 months ago
Absolutely amazing

Very easy to understand, amazing explication, definitely reccomend

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Paul Hunt
Posted 3 months ago
Good information

The information was good but translation not so good kept repeating itself, kept repeating itself

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mollieolsson
Posted 3 months ago
Very interesting

A bit slow sometimes, but I learned a lot.

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Tracey Robinson
Posted 4 months ago
Very informative Course

This course is a great introduction to Sous Vide. Very detailed and informative. Highly recommend. The English voice over isn’t accurate though and often does not make any sense, I had to watch it with sub-titles only. There is also a question missing in the final observation section, the first quiz question shows only answers there is no question.

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Dimitris mourikis
Posted 4 months ago
Amazing course helps a lot to understand

I highly recommend this one

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Richard Wilson
Posted 4 months ago
details are always important!!!

again very in-depth... thank you for that!! but some videos cut while he was talking, nevertheless wonderful class.

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Fady Saad
Posted 5 months ago
techniques

too much explanations useless

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Fritz Kamffer
Posted 5 months ago
Great detail of preparations needed

Learned so much

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