OnlineCourse sous vide

mODULE: RED MEATS

PROMO VIDEO

95,00

COCINA AL VACIO: CARNES ROJAS
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COCINA AL VACIO: CARNES ROJAS
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Online Course SOUS VIDE

MODULE: RED MEATS

Create your own red meat recipes by applying the technique of Sous Vide Cooking thanks to the recipes and techniques selected by Chef Martin Lippo.

What does the MODULE Include?

More than 1 hour of video-recipes
15 recipes step-by-step
A pdf recipe booklet to print or download to consult offline
Course certificate signed by Chef Martin Lippo
Access to the content for 8 months

Sous Vide Cooking, the Most Complete Technique Applied to Red Meats

With the technique of sous vide cooking and low temperature, the use of fats is reduced, and cooking losses are reduced in relation to traditional cuisine. Exact cooking temperatures are achieved in a very precise and simple way, always keeping the meats at their point. It is possible to transform the texture of hard cuts of meat into tender, juicy, and mellow textures. Red meats are one of the most expensive products on the menu and making them with the technique of sous vide cooking facilitates their cooking and also extends their consumption deadline. You will thus achieve an extension of the commercial life of your products, achieving better economic and organizational benefits in your projects.

You will learn about the advantages of cooking red meat with the most complete and innovative culinary technique of the last 50 years.

What Will You Learn?

This course is designed to learn and deepen the techniques of sous vide cooking applied to red meats. The course contains recipes selected by Chef Martin Lippo and is designed so that you can apply them to your kitchen and help you learn more about this technique that ensures perfect cooking and extraordinary flavors. You will understand the cooking processes of red meat and how to improve your recipes. We offer you a selection of the techniques that offer the best results such as in “Veal cheeks with Port wine” where you will learn how to soften its texture without drying out and transforming its hard meat into mellow and tender fibers.

Who is This Course for?

This course is thought of and designed by Chef Martin Lippo for professionals in the sector and lovers of cooking who want to learn, improve their knowledge and learn new recipes to delve into the world of sous vide cooking and modern cuisine. The online format will allow you to learn at your own pace and at any time. The video-recipes are easy to follow, that is why, if what you are looking for is a complementary training to your studies that gives you knowledge about this world, the specific module on Sous-Vide Red Meat is also made for you. Designed to complete a training that ranges from basic techniques to an advanced level, thanks to the step-by-step content, any professional can adapt the course to their needs.

Advice from Vakuum

If you are new to sous vide cooking or just want to delve deeper into the technique, we recommend that you take a look at the Theoretical Dossier of Sous-Vide cooking in pdf format available to print or download to consult offline, which complements the course.

If you are interested in applying the technique of sous vide in desserts and fruits you can see our Sous vide module: Desserts and fruits.

You can also learn from the sous vide poultry techniques with the “Sous vide module: poultry”.

The Sous vide module: Vegetables will teach you in detail how to cook vegetables sous vide.

In “Sous Vide module: Impregnations, Infusions, Soufflairs” you will learn to flavor foods and other advanced preparation techniques.

module Techniques

Indirect cooking
Direct cooking
Time and temperature chart
Conservation and re-thermalization
Tender textures
Treatment and salt point with brine
Double cooking
Aromatic bags and sachets

Promo Video

Play Video

module RECIPES

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

How to Buy the module

The purchase process is very simple:

1. Select the product.
2. Add it to the cart.
3. Select the payment method.
4. Finish the payment through the web if you have selected payment by card.
5. Or make the manual bank transfer if you have selected the payment with bank transfer*.
6. If the purchase is correct, you will receive an order confirmation email.
7. 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

95,00

ONLINE COURSE

SOUS VIDE: RED MEAT

CURSOS TAMBIÉN DISPONIBLES EN LOS SEGUIENTES IDIOMAS:
COCINA AL VACIO: CARNES ROJAS
IR A LA VERSIÓN EN ESPAÑOL