Sous Vide Poultry and Pork
Vacuum 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)
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
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Course Syllabus
Course Content
Chapter 2 - Turkey breast
Chapter 3 - Suckling pig
Chapter 4 - Iberian pork cheeks
Before you go
The cooking of pork and poultry to perfection
What you'll learn
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
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Meet your Instructor
TBTC Owner, specialist in Sous Vide Cooking (Barcelona, Spain)
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
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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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