Sous Vide International Dishes
A course to learn how to cook some of the most well-known international recipes without using traditional cooking methods. You will learn how to manage equipment, times and temperature and all the secrets of vacuum cooking.
TBTC Owner, specialist in Sous Vide Cooking (Barcelona, Spain)
Recipes of the world using innovative techniques.
After providing you with all the theoretical and practical bases on the sous-vide cooking technique, we bring you this course to travel the world through eleven recipes arising from the fusion between gastronomies. Sous-vide cooking specialist Tony Botella takes you to tapas in Tokyo, France or Peru in the simplest and most hygienic way possible and, in addition, teaches you techniques applicable to Spanish cuisine that will give your dishes an exotic and international touch.
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Course Syllabus
Course Content
Chapter 2 - Honeyed oysters
Chapter 3 - Oriental lobster with lemon sushi rice
Chapter 4 - Japanese vegetable wrap
Chapter 5 - Oxtail Royale
Chapter 6 - Mediterranean Ceviche
Before you go
Sous-vide cuisine and gastronomic fusion
What you'll learn
With these lessons we open Tony Botella’s recipe book for you to learn the best techniques of sous-vide cooking in fusion mode:
- You will learn about the technique called “box vac”: a way to cook ingredients cold (without a bag) without actually cooking them and that will also allow you to colour them without cooking them.
- You will become more acquainted with oriental cuisine and learn how to fill a product respecting its original shape, as well as successfully removing complicated ingredients such as rice from the vacuum.
- You will master freezing techniques (and special ways of packaging products intended for low temperatures) that will allow you, for example, to enjoy pieces of meat or fish without noticing the fibers.
Who is it for?
These online classes are aimed at anyone interested in the technique of sous vide cooking and dishes developed from the gastronomic fusion between cultures. Although, for both professionals and amateurs, it would be advisable to start beforehand in the more generic aspect of sous-vide cooking technique with Tony Botella’s introductory course.
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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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- Certificate. Demonstrate your course completion with a Scoolinary Certificate
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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.
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