Sous Vide Poultry and Pork
Sous-vide cooking applied to pork and poultry. You will master the technique and learn about the equipment so that you can easily get the most out of these two types of meat.
TBTC Owner, specialist in Sous Vide Cooking (Barcelona, Spain)
What's included?
- 1h 45m HD video
- 9 recipes
- 16 lessons
- Recipe Book (English, Spanish)
- Course certificate
Spanish
English, Spanish, Italian, French, German, Portuguese
Presentation
The technique and skill of sous vide cooking for poultry and pork
Tony Botella, a renowned chef with more than 20 years of experience in sous vide cooking, brings to you in this online course all the understanding, technique and advice necessary to get the most out of sous vide cooking of poultry and pork.
Vacuum cooking opens the door to a whole world of possibilities for cooking meat, allowing us to achieve more intense flavours and unique textures for our meat dish recipes.
We have selected different cuts of meat so that you can learn to make a variety of dishes:
Turkey: whole lean poultry
Suckling pig: whole piece of young meat on the bone
Iberian pork cheeks: a mature piece of meat
Course curriculum
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1
Chapter 1 - Presentation and Recipe Book
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4
Chapter 4 - Iberian pork cheeks
What you'll learn
The cooking of pork and poultry to perfection
Learn how to achieve the perfect cooking of turkey, Iberian pork cheeks or suckling pig through nine spectacular, traditional and creative recipes.
With this series of videos you will learn to make classic recipes like you have never made before:
The pressing technique will save you a cooking step and the consequent shrinkage that always occurs when cooking the product. It will also help you to get the desired shapes from your culinary creations.
By applying the temperatures and times used by Tony Botella you will achieve uniform cooking of many ingredients, without them ever being overcooked or raw.
You will understand how to recognize the latest trends in terms of cooking doneness, ranging from methods that completely cook the product to others that leave them barely cooked but with all the flavor.
You will also be able to fully extract the meat juices from a product and take advantage of it in a thousand ways.
And all this is accompanied by 9 delicious, traditional and creative recipes thanks to the knowledge of expert chef Tony Botella.
Who is it for?
This online course is aimed at both professionals and gastronomy enthusiasts who want to discover the exciting world of sous vide cooking.
Anyone who has started in the theoretical aspect of sous vide cooking will benefit from Tony Botella's recipes. At Scoolinary, we recommend looking at the course "Sous vide cooking technique: what, how and why”.
And to complete the experience you can do the sous vide cooking courses of other types of meat or fish:
Sous vide international dishes
Sous vide cooking: fish and seafood
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
Instructor
TBTC Owner, specialist in Sous Vide Cooking (Barcelona, Spain)
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.
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Frequently Asked Questions
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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.
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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.
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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.
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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.