Sous vide and grill: a perfect tandem of technology and tradition at the service of gastronomy.
In this online course you will learn how to combine the sous vide and grill . A perfect combination for extraordinary results. On the one hand we have the vacuum that ensures perfect cooking, texturisation to taste as well as conservation and on the other hand, we have the grill that gives us aromas, crisp textures and a unique flavour.
Additionally, you will learn different techniques that the charcoal oven presents us, such as cold smoking, cooking in a pan to take advantage of the juices and roasting. Tony Botella has selected a variety of recipes that will give a firm grasp on the different techniques with a variety of products. Fish and seafood, meats of different types and cuts as well as recipes with vegetables, using suitable utensils for each recipe. All of this allows the diner to be served a top quality charcoal grilled product much faster than the traditional charcoal grill method.
What you'll learn
Combine two complementary techniques with a multitude of possibilities to obtain great results
In this online course you will learn the opportunities from combining both techniques. You will learn temperatures and time necessary in a sous vide so that later, on the grill, you obtain the perfect and desired texture. You will learn the technique through a selection of recipes that you will be able to apply to different products and adapt to your own recipes. You will learn the cold smoking technique in a Josper style oven. At the end of this online course you will be an expert in combining both techniques, achieving surprising results.
Who is it for?
This online course on sous vide and charcoal cooking is aimed at both professionals and anyone who wants to discover the possibilities of combining both techniques. Discover recipes and dishes that are possible thanks to the union of both techniques.
This online course is also aimed at people who have an oven or like grilling and who want to discover new techniques and possibilities by combining the vacuum technique.
But also to those restaurateurs who want to offer quality cuisine combined with fast service.
What you’ll need
- Grill oven (Josper style)
- Vacuum packing machine
- Cooking bags
- Combi oven or thermo-circulating bath
- Blast chiller or inverted bain-marie
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.
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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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