Discover the sous vide technique
Discover and master the technique of sous-vide cooking with renowned expert Tony Botella.
A culinary technique that will surprise you with its multiple possibilities
This technique involves cooking vacuum-sealed foods in water at a constant low temperature for long periods of time.
It can be used to cook meats, fish, vegetables, and even desserts, uniformly and at low temperature, maintaining their natural flavor and texture.
It is gaining popularity, both among professionals and in home cooking. due to its many benefits, such as: consistent results, enhanced flavors and textures, nutrient retention, time saver, reduced food waste.
What you´ll learn
- Use the necessary machinery correctly
- Prepare food before cooking and regenerate it
- The cold smoking technique
- Enhance the flavor, texture, and preservation of fish
- Say goodbye to burns by performing cold boiling
- Reduce product loss with the compression technique
- Achieve the optimal cooking point for beef and lamb
- And so much more!
Intermediate-level Courses