OnlineCourse

SOUS VIDE COOKING COURSE: RED MEATS

PROMO VIDEO

80,75

VERSION EN ESPAÑOL
COCINA AL VACIO: CARNES ROJAS
IR
VERSION EN ESPAÑOL
COCINA AL VACIO: CARNES ROJAS
IR

Online Course

SOUS VIDE COOKING COURSE: 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 Course 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 course 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 interested in applying the techniques of sous vide cooking to poultry you can see our “ONLINE  COURSE SOUS VIDE COOKING: POULTRY”.
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 available to print or download to consult offline, which complements the course.

Course 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

COURSE RECIPES

  1. Lamb shoulder
  2. Lamb rib
  3. Roast pork knuckle
  4. Cantonese pork jowls
  5. Brine pork ribs
  6. Veal cheeks with Port wine
  7. Roast beef jar
  8. Beef hock
  9. Beef entrecote “blue” and warm
  10. Beef rib
  11. Wild boar ragú
  12. Rendered fats
  13. Pork skin rinds
  14. Pulled pork
  15. Beef tenderloin

How to Buy the Course

Buying the course is very simple: select the course, add to cart, complete your payment, and access the course.

The course purchase provides a code that will be associated with your account.

With this code you will be able to access the course for eight months to watch it wherever, whenever, and how ever many times as you like.

80,75

ONCE YOU BUY THE COURSE, LOG INTO THE WEBSITE AND ACCESS THE COURSE CONTENT

80,75

ONLINE COURSE

SOUS VIDE: RED MEAT

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