Sous Vide Without Heat
Sous-vide technique like you've never seen before! Discover a new way to use your vacuum machine without applying heat.
Propietario Tony Botella Escola de Cuina, especialista en cocina al vacío
Course Content
Course Content
2 - Introduction to Sous Vide without Heat
3 - Cold Boiling: Tomato Tartar
Free
4 - Cold Boiling: Scallop Tartar
5 - Cold Boiling : Salad of Crudites
6 - Cold Boiling: Snapper with citrus
7 - Compression in a bag: Smoked Salmon Ingot with Fresh Cheese
8 - Compression in a bag: Truffle, mushroom and mozzarella sandwich
9 - Compression in a bag: Eggplant slices with Raclette cheese
10 - Cold Boiling: Fruit Salad with Kaffir Lime Ice Cream
11 - Raw pears in wine with yogurt ice cream
12 - Compression: "Pà amb vi i sucre" with mascarpone and parmesan ice cream
Before you go
Course Recipes
About this Course
Use sous vide cooking technique in a different way... without cooking!
Say goodbye to burns. Can you imagine boiling below 100°C? Making sauces that bubble vivaciously at room temperature? Sous vide makes it possible. Discover endless possibilities with the application of this technique.
Learn to use compression to achieve perfect looking preparations. You’ll see how easy it is, as Tony Botella says, “it’s a silly technique with intelligent results”.
Upon completion of this online course you will be able to:
– carry out cold boils
– flavor foods in brines and syrups
– use low pressure to modify textures
– make raw and cooked compressions
– use different tools inside the vacuum machine (such as a boxvac or the presentation plate itself)
What's included?
- 1h 30 min of HD video
- 10 Recipes
- 16 Lessons
- Recipe book
- 11 Quizzes
- Certificate
- Español, English
- English, Español, Italiano, Français, Deutsch, Português
Meet your Instructor
Owner TBTC, Sous Vide Specialist (Barcelona, Spain)
With 15 years’ experience of research and development within sous vide cooking, Tony Botella knows how to teach this technique clearly and safely.
Boil below 100°C, and learn to use the vacuum machine without the typical bags
What you'll learn
Use cold boiling to flavor raw foods such as fruits, vegetables, and even breads. Prepare a very flavorful tomato tartare, and a scallop tartare accompanied with apple and roe.
You will be impressed with the crudités which offer a mix of 12 flavors perfectly combined in a single dish.
Surprise yourself with a snapper dish inspired by Peruvian sashimi and ceviche, but conceptualized differently. Use the cold boil technique to prepare fish quickly, and give it a touch of fusion with a pine nut and salmorrejo vinaigrette.
Use compressions to make the most of your creativity. Prepare smoked salmon millefeuille style, with a picadillo of cheese, anchovy butter and nori seaweed. Another option is the truffle sandwich made with sliced bread and finished with a blast of heat in the oven. Or you can also go straight to dessert with pears in wine with raclette cheese and ‘miel de caña’ vinaigrette.
Who is it for?
This online course is intended for everyone, especially the most curious in the kitchen. It is for both experienced professionals and those just starting out in the world of cooking. Anyone can cook, and the sous vide technique allows for a professional finish with very simple steps.
What you’ll need
- Vacuum machine
- Boxvac (different sizes)
- Vacuum cooking bags
- Oven
- Turmix or hand blender
- Pastry cutters
- Teflon frying pan
- Square mold (without base)
- Cling film
What our students say
Other courses included in your subscription
Why choose Scoolinary?
- Top chefs, including Michelin-starred chefs
- New courses every week
- AI tutor that guides you
- The go-to app for chefs
- Cooking, Pastry, Baking, and more
Earn your Certificate
Download your Recipe Book
Frequently Asked Questions
To watch this course, you need to subscribe to Scoolinary. With your membership, you’ll get unlimited access to our entire course catalog. You can subscribe by clicking here.
Yes, you can try a free lesson in each course before subscribing to experience the quality of our content.
All courses are 100% online and in high-quality video format, taught by recognized experts in their field. You can watch them at your own pace from any device and access supplementary materials such as recipes, exercises, and tests.
Yes, if you have a Premium or Team plan, you will receive a certificate upon completing each course. These certificates are backed by Worldchefs and the American Culinary Federation (ACF), prestigious organizations in the culinary world.
You will continue to have access until your subscription period ends.
Scoolinary is the leading online culinary platform for training. We offer a vast catalog of courses in cooking, pastry, mixology, management, and more, taught by renowned chefs and experts. With our flexible methodology, you can learn new techniques and skills and enhance your career from anywhere in the world.
Ratings and Reviews
4.8
Avg. Rating
824 Ratings
5
85
4
12
3
4
2
2
1
0
What's your experience? We'd love to know!
Login to Review
Mare Minko
Absolutely loved this course!
As someone who cooks plant-based, I’m always eager to learn from great chefs regardless of the ingredients, especially when it comes to technique. This course delivered big time. The content was crystal clear, and the chef is an exceptional teacher: knowledgeable, humble and inspiring. A truly valuable learning experience!
×
![Preview Image]()
What's your experience? We'd love to know!
Login to Review
Login
Accessing this course requires a login. Please enter your credentials below!
Don’t have an account?
Signup
Simple and correct.
Well done and explained..