Classroom Course
SOUS VIDE & LOW TEMPERATURE
COURSE DESCRIPTION
COURSE TECHNIQUES
- Machinery and tools.
- Different types of bags.
- Jar and Green-vac sealing.
- Types of vacuum.
- Theory of pasteurization and sterilization.
- Pathogenic microorganisms.
- Surface pasteurization.
- Use of thermometer, probe, and Turbigomme.
- Core temperatures.
- Direct and indirect cooking.
- Double cooking.
- Assembly cooking.
- Deaeration technique.
- Liquid dominion.
- Long cooking times and tender textures.
- Preservation and rethermalization.
- Infusion and souflair techniques.
- Other techniques.
- Brining for salt treatment and salinity point.
- Temperature charts.
COURSE RECIPES*
- Ginger-infused oil
- Raspberry-infused vinegar
- Roasted garlic butter
- Anise-scented pineapple
- Siphon Catalan cream
- Pears in red wine with cassis
- Fior di latte ice cream
- Confit cherry tomatoes
- Natural artichokes
- Vacuum-packed endives
- Bacon-wrapped asparagus
- Curried carrot puree
- Truffle cream gratin potatoes
- Spreadable egg yolk
- Pasteurized egg mayonnaise
- Turkey breast (for sandwiches or grilling)
- Monkfish with sofrito
- Beef cheeks
- Pork knuckle
- Lamb shoulder
- “Blue” and warm beef ribeye
- Pan-seared duck foie gras
- Cod
- Salmon
- Squid
- Steamed mussels
- Duck breast
- White chocolate and hazelnut souflair
PROMOTIONAL VIDEO
PRACTICAL INFORMATION FOR THE COURSE
Date: March 18 and 19, 2024
Course Schedule: 10:00 AM to 2:00 PM and 3:00 PM to 6:00 PM
Course Language: Spanish
Duration: 14 hours of training
Location and Address: Vakuum – Passatge Centelles, 10-20, 08013, Barcelona, Spain
Price: €580.00
Material to Bring: Chef jacket
Includes: Theoretical dossier and recipe book with all course information. Training certificate signed by Chef Martin Lippo.
HOW TO PURCHASE THE COURSE:
The purchasing process is straightforward:
1. Select the course.
2. Add it to the cart.
3. Choose the payment method.
4. Complete the payment through the website if you have selected payment by credit card.
5. Or make a 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. Now, you can access the course.
*When the course purchase is through a bank transfer, the order will not be confirmed until we receive the total amount of the course. Depending on the banks and the buyer’s location, this process may take between 4 or 5 natural days.
€580,00
Out of stock
Out of stock
