Online Course sous vide
MODULE: FISH AND SEAFOOD
Create your own recipes using the sous vide cooking technique applied to fish and seafood with this module created by Chef Martin Lippo.
What included in the module?
Sous Vide Cooking and Low Temperature Applied to Fish and Seafood
The difficulty of cooking fish and seafood, which can easily dry out and overcook, is solved with the sous vide and low-temperature cooking technique. This method maintains the juiciness, texture, flavor, and aroma of your dishes through precisely timed and temperature-controlled cooking. Even the most complex cooking points are now accessible to cooks of any level. This is the most innovative, complete, and useful technique of modern cuisine, allowing you to work with fish and seafood recipes much more effectively.
What Will You Learn?
This module is designed to teach and deepen your understanding of sous vide cooking techniques applied to fish and seafood. It contains recipes selected by Chef Martin Lippo and is intended to be applicable to your cooking, helping you learn more about this technique, which ensures perfect cooking and extraordinary flavors. The goal is to teach you the cooking processes for fish and seafood and how to improve your recipes. You will learn techniques that offer the best results, such as the “Asian Salmon” or the “Confit Tuna Belly,” where you will master various cooking points that are very popular today.
Who is This module for?
Designed by Chef Martin Lippo for professionals in the field and cooking enthusiasts who want to improve their techniques and learn new recipes. The online format allows you to learn at your own pace and at any time. The video recipes are easy to follow, making it ideal for those seeking additional training that provides knowledge in this field. The specific Fish and Seafood Sous Vide module is also suitable for anyone looking to complete their training, covering techniques from basic to advanced levels, with step-by-step video recipes adaptable to any professional’s needs.
VAKUUM RECOMMENDS YOU
If you are new to sous vide cooking or simply want to delve deeper into the technique, we recommend checking out the “Theoretical Dossier of Sous-Vide cooking” available for printing or offline consultation, which complements all sous vide cooking modules.
If you are interested in applying the sous vide cooking technique to red meats, check out our “Sous Vide Cooking: Red Meats Module”.
For sous vide cooking applied to desserts and fruits, see our “Sous vide module: Desserts and fruits”.
You can also learn about sous vide cooking techniques for poultry in our “Sous vide module: poultry”.
The “Sous vide module: Vegetables” will teach you in detail how to cook vegetables sous vide.
In the “Sous Vide Cooking: Impregnations, Infusions, Soufflairs Module,” you will learn to flavor foods and other advanced preparation techniques.
module Techniques
Indirect cooking
Direct cooking
Double cooking
Temperature charts
Preservation and reheating
Salt treatment and brining
Sous vide curing
Fat infusion
Promo Video
module RECIPES
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
How to Buy the module
The purchase process is very simple:
- Select the product.
- Add it to the cart.
- Select the payment method.
- Finish the payment through the web if you have selected payment by card.
- Or make the manual bank transfer if you have selected the payment with bank transfer*.
- If the purchase is correct, you will receive an order confirmation email.
- You can now access the content.
*When the purchase of the product is by bank transfer, the order will not be confirmed until we receive the total amount of the course. It depends on the banks and the location of the buyer, this process can take between 4 or 5 business days.
€95,00
ONCE YOU BUY THE COURSE, LOG INTO THE WEBSITE AND ACCESS THE COURSE CONTENT
Course Content Access
€95,00
ONLINE COURSE
SOUS VIDE: DESSERTS
CURSOS TAMBIÉN DISPONIBLES EN LOS SEGUIENTES IDIOMAS:
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