OnlineCourse

VACUUM COOKING
-15% DISCOUNT ON THE COMPLETE PACK

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€552,50

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IR A LA VERSIÓN EN ESPAÑOL

Online Course

VACUUM COOKING

Take advantage of the pack of vacuum cooking courses: ‘Red meats’, ‘Poultry’, ‘Vegetables’, ‘Desserts and fruits’, ‘Impregnations, infusions, soufflés and other preparations’, ‘Fish and seafood’, and the ‘Theoretical module” at a better price and learn the necessary techniques to continue innovating in the world of vacuum cooking.

What does the Complete Pack Include?

6 hours of video recipes
98 step-by-step recipes
Theoretical module of ‘Sous Vide’ in pdf to print or download and consult it offline.
6 ‘Vacuum Cooking’ recipe booklets in pdf to print or download and consult Offline
Course certificate signed by chef Martin Lippo.
Access to the content for 8 months

Sous Vide and low temperature cooking

The vacuum cooking technique is considered to be the most complete cooking technique developed in the last 50 years, and the one that allows you to achieve incredible results and cooking points in your recipes that would otherwise be very difficult or impossible to achieve.

This cooking technique should not be underestimated for its simplicity, as it is a type of cooking that improves and facilitates work organisation. Vacuum cooking is a culinary technique that allows products to be preserved for up to 42 days without freezing, prolongs the shelf life of products, and minimises weight loss and cooking losses.

Thanks to this course, created by chef Martín Lippo from his Vakuum cooking lab, you will learn all the ins and outs, from the basics to the most advanced aspects of the world of vacuum cooking.

This course includes the complete theory of vacuum cooking applied to each and every topic, from the tools to the cooking of meats, poultry, fish, seafood, vegetables, fruits, desserts and many more ingredients.

What Will You Learn?

This pack includes the entire content of the vacuum cooking courses with red meat, poultry, vegetables, desserts and fruits, impregnations, soufflés and other preparations, fish and seafood that you can also find separately on our website.

With this course you will learn the culinary techniques that exist in the world of sous vide and low temperature cooking. You will understand the cooking processes, the use of the right material and you will learn how to work with different raw materials to create your own recipes. It includes techniques to optimise time, work and costs in your profession and in your business.

Martín Lippo and the Vakuum team have selected a varied number of recipes that will allow you to improve and master the vacuum cooking technique and how to apply it to achieve optimal results in flavours and textures. This course is ideal for those people who are looking to deepen, improve and continue innovating with their recipes and are looking for a complete online training that provides them with high-level cooking knowledge.

Course techniques

What is vacuum cooking?

History

Applications

Advantages

Disadvantages

Necessary machinery

The different bags

Types of vacuum

The gases

The commandments of vacuum

Pathogenic micro-organisms Pasteurisation and sterilisation

Pasteurisation times and shelf life

Surface pasteurisation

Use of the thermometer, the probe and the turbigomme

Indirect cooking

Indirect cooking temperature tables

Preservation and re-thermalisation

About packaging

Alcohol in recipes

Tender textures

Salt treatment and salt point with brine

Double cooking

Cooking in pots

Organisation of production

Creation of the first production sheet

Aromatic sachet bags and tea bags

Labelling machine

Direct cooking

Direct cooking temperature tables

Assembly cooking

Deaeration technique

Flavoring liquids

Vacuum marinades

Overcooking

Course Recipes

Red meats sous vide course

Lamb shoulder
Lamb rib
Roast pork knuckle
Cantonese pork jowls
Brine pork ribs
Veal cheeks with Port wine
Roast beef jar
Beef hock
Beef entrecote “blue” and warm
Beef rib
Wild boar ragú
Rendered fats
Pork skin rinds
Pulled pork
Beef tenderloin

Poultry sous vide course

Poussin with garlic butter and parsley.
Turkey breast (for sandwiches or grill).
Pickled partridges.
Duck confit.
Duck breast.
Duck rillettes.
Cured duck breast.
Chicken with lemongrass.
Fried quail with spices.
Sous vide foie gras mi-cuit.
Pan-seared duck foie gras.
Chicken broth.
Spreadable egg yolk.
Chicken breast with citrus.

Vegetable sous vide course

Sous Vide artichokes

Leeks with vinaigrette

Sous Vide Endives

Asparagus wrapped with bacon

Carrot curry purée

Corn on the cob

Potato and leek gratin

Potatoes au gratin with black truffle cream

Winter root purée

Chickpeas

Quince garnish

Garlic confit

Roasted onions

Cherry tomatoes confit

Desserts and fruits sous vide course

Tarragon-Scented Pineapple.

Red wine poached pears.

Passion Fruit Curd.

Crema catalana (Catalan burnt cream custard) for whipping siphon.

Fior di latte ice cream.

Lemon Sorbet.

Caramelized chocolate.

Peaches in sweet wine.

Apple compote.

Drinkable yogurt.

Bananas with spiced caramel.

Apples with raspberry and caramel.

Berries juice and compote.

Candied citrus.

Salted caramel cream.

Crème Anglaise (Vanilla Custard Sauce).

Impregnations, infusions, soufflairs and other preparations sous vide course.

Oil infused with dill.

Bittersweet lavender vinegar.

Chocolate and hazelnut soufflair.

Matcha tea soufflair.

Pineapple impregnated with kimchi.

Strawberry sangria.

Yuzu hollandaise foam.

Mayonnaise with pasteurized egg.

Pickled cucumber.

Ginger infused oil.

Raspberry infused vinegar.

Strawberry and pink peppercorn infused vodka.

Pickled vegetables.

Marinated white buttom mushrooms for salad or garnish.

Solid Bloody Mary.

Mulled wine.

Limoncello made in 1 day.

Pear all i oli.

Ham infused oil.

Coffee infused cocoa butter.

Roasted garlic butter.

Fish and seafood sous vide course

Monkfish with herbs and lemon
Asian salmon
Dill-cured salmon
Cod
Confit monkfish liver
Hake cheeks
Cod “pil pil” mayonnaise
Confit tuna belly
Sous vide octopus
Natural cockles
Thai mussels
Shrimp butter
Squid
Thai-style squid soup-cappuccino
Shrimp head concentrate
Shrimp sofrito oil
Red shrimp
Oysters

WHO IT IS AIMED AT

This complete pack of vacuum cooking courses allows us to go deeper and learn many techniques that Martin Lippo has selected for professionals and cooking enthusiasts who wish to learn how to work with the vacuum cooking technique. The format of the course and its step-by-step video recipes are easy to follow, so if you are looking for a complementary training to your studies that will provide you with specific knowledge in this world, the complete vacuum cooking pack is also made for you. Aimed at cooks who are looking to re-design their recipes to adapt them to a new, faster and more efficient cooking system.

How to Buy the Course

The purchase process is very simple:

  1. Select the course.
  2. Add it to your cart.
  3. Select the payment method.
  4. Complete the payment through the web if you have selected payment by credit card.
  5. Or make the manual bank transfer if you have selected payment by bank transfer*.
  6. If the purchase is successful, you will receive an order confirmation email.
  7. You can now access the course.

*When the course is purchased by bank transfer, the order will not be confirmed until we receive the total amount of the course. Depending on the banks and the location of the buyer, this process can take between 4 or 5 working days.

 

552,50€

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Course Content Access

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ONLINE COURSE

VACUUM COOKING

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