TBTC Owner, specialist in Sous Vide Cooking (Barcelona, Spain)

Tony Botella


What's included?

  • 1h 30m HD video
  • 8 recipes 
  • 16 lessons
  • Recipe Book (English, Spanish)
  • Course certificate
    Spanish
    English, Spanish, Italian, French, German, Portuguese




Presentation

Sous vide cooking for incredible and juicy meat.

Tony Botella, a chef with a long career and over 20 years of experience in sous vide cooking, teaches you the secrets to spectacular results with veal, beef and lamb. 

This online course will teach you how to prepare each piece of meat obtained from lamb and veal to preserve all the juiciness while cooking them and achieve the desired texture. Learn to preserve the unique flavor that distinguishes each cut thanks to the advantages of sous vide cooking.

Beef and lamb Tony Botella
What you'll learn

In this online course, you will learn 8 spectacular and creative recipes for beef, veal and lamb with intense flavor and tender texture using 4 different cuts of meat, each with its own characteristics that must be taken into consideration to achieve the best results.

With this series of videos, you will learn how to make traditional recipes with uncommon techniques:

The compacting technique will save cooking steps and the subsequent loss that always happens when the product is heated. It will also help you give the desired shape to your creations . 

By applying the temperatures and cooking times indicated by Tony Botella, you will manage to cook your ingredients evenly, without overcooking or undercooking them.

You will be able to recognise the latest trends in cooking meat, from cooking the product completely to others that undercook it but leave it full of flavor. 

You will also be able to fully extract the juices from a product to use them in many ways.

All this is accompanied by 8 delicious traditional and creative recipes derived from the expertise of expert chef Tony Botella.  

Who is it for?

This online course is aimed at both professionals and amateurs who want to discover the exciting world of sous vide cooking applied to meat. 

For anyone who has theoretical knowledge of sous vide cooking, here at Scoolinary, we recommend watching the course “Sous vide cooking technique” and benefit from the knowledge that Tony Botella offers in this course to master the cooking of meats. 

In addition, to complement this course, we have another course at Scoolinary on sous vide cooking "Sous vide cooking: poultry and pork."

Necessary Materials

Equipment for sous vide cooking (we recommend you take the course to understand the technique and subsequently, acquire the material)

  • Vacuum packing machine
  • Cooking bags
  • Mixed oven and/or thermo circulating bain marie
  • Blast chiller or inverted bain marie
Beef and lamb dishes using sous vide technique

Instructor

TBTC Owner, specialist in Sous Vide Cooking (Barcelona, Spain)

Tony Botella

In 2001, Tony Botella founded TBTC, ‘Tony Botella Taller de Cuina’ (Cooking Workshop), a gastronomic space dedicated to consulting, with special attention paid to the technique of sous vide cooking. In 2005 the workshop became the first sous vide cooking school for professionals. He also teaches classes at the Basque Culinary Center, lectures at the University of Barcelona, and has provided his services to the most prestigious hospitality schools in Central America.

Tony Botella has been researching, analyzing and developing sous vide cooking technique for more than 15 years, and most importantly, knows how to explain it clearly and safely. He has participated in Spanish gastronomic summits such as Madrid Fusión, The Best of Gastronomy in San Sebastián, Andalusia and Gerona; as well as international summits in Mexico, Colombia and Brazil. He is currently an advisor to various food service industry groups and a collaborating chef with sous vide dedicated or related brands, such as Orved, Memmert and Josper.

Tony Botella began his professional career at the age of 21, in Alt Emporda, Gerona, as a stagier at the Michelin starred Restaurant La Llar.

In the early 1990’s, he moved to Barcelona where he spent a decade working as Chef of the R&D Department at Grupo Paradís.

What are you waiting for?

Take your cooking skills to the next level. Learn from anywhere at your own pace.

About Scoolinary

This is what Scoolinary Courses are like

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  • 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

This Course is included in the Scoolinary Subscription

Frequently Asked Questions

  • What are Scoolinary's online courses?

    Scoolinary courses are online classes that allow you to learn new knowledge and skills to improve your cuisine. Each course consists of several video lessons and downloadable recipes.

  • When do the courses start and when do they finish?

    The courses are 100% online, they 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.

  • Are course completion certificates available?

    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.

  • What's is the refund policy?

    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.