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)
Course curriculum
Course Content
What you'll learn
Boil below 100°C, and learn to use the vacuum machine without the typical bags
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
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
- Learn at your own pace. Enjoy learning from home. Set your own schedule.
- Expert Instructors. Each instructor teaches only what she/he does best, conveying true passion and excellence in every lesson.
- Professionally produced courses. We select the best instructors and a professional team produces the course with them.
- Online Community. Learn from others and share what you learn.
- Certificate. Demonstrate your course completion with a Scoolinary Certificate
What are you waiting for?
Learn from anywhere at your own pace.
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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.
I learned so much about the vaccum machine. it amazing how we can can cold boil with a machine like that and the recipes were easy and it is well explained