ClassroomCourse

SOUS VIDE & LOW TEMPERATURE
(Taught in Spanish)

580,00

AVAILABLE PLACES: 1

BARCELONA - March 18 and 19, 2024

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Classroom Course

SOUS VIDE & LOW TEMPERATURE

COURSE DESCRIPTION

Discover the culinary techniques in the world of sous-vide and low-temperature cooking in a two-day intensive.
Learn in this 100% practical course from the basics to the most advanced techniques.
A course that combines theoretical concepts with practical examples that will be tasted on the same day of the training.
This course is aimed at chefs, catering managers, event organizers, show-cooking professionals, etc.
At the end of the training, a certificate of attendance signed by Chef Martin Lippo will be provided.
Small groups.
Required material: Chef jacket

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

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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