Online Course SOUS VIDE
MODULE: VEGETABLES
Create your own recipes with the sous vide cooking technique applied to vegetables thanks to this course created by chef Martin Lippo.
What does the MODULE Include?
Sous Vide Cooking and Low Temperature Applied to Vegetables.
With sous vide cooking, you can achieve tender and delicate vegetables while retaining the flavorful juices that escape in traditional cooking. The technique also keeps texture, flavor, color and aroma thanks to the easily achievable cooking, really adjusted on time and temperature. You will achieve an extension of the commercial life of your products, thus getting better economic and organizational benefits in your projects.
This is the most innovative, complete and useful technique in modern cooking, and allows you to work the recipes with vegetables in a much more efficient way.
What Will You Learn?
This online course is designed to learn and deepen the techniques of sous vide cooking applied to vegetables.
The course contains 14 video-recipes selected by Chef Martin Lippo and is designed so that it can be applied to your cooking and help you learn more about this technique, ensuring perfect cooking and extraordinary flavors. In order to teach you the cooking processes from the world of veggies and how to improve your recipes, we will teach you some of the techniques that offer better results such as the recipe of “Natural artichokes” where you will learn how to cook them avoiding oxidation and achieving a perfect texture.
Who is This Course for?
This course was thought 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 Vegetables 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 cooking in red meat you can see our “Sous vide module: Red meats”.
You can also learn from the sous vide poultry techniques with the “Sous vide module: poultry”.
The “Sous vide module: Desserts and fruits”. will teach you in detail how to cook desserts and fruits sous vide.
In “Sous Vide module: Impregnations, Infusions, Soufflairs” you will learn to flavor foods and other advanced preparation techniques.
module Techniques
Indirect cooking
Regeneration
Double cooking
Legumes cooking
Vegetable confit technique
Overcooking and purees
Precooking for mise en place
Promo Video
module RECIPES
Sous Vide artichokes
Leeks with vinaigrette
Sous Vide Endives
Asparagus wrapped with bacon
Carrot curry purée
Corn on the cob
Potato and leek gratin
Potatoes au gratin with black truffle cream
Winter root purée
Chickpeas
Quince garnish
Garlic confit
Roasted onions
Cherry tomatoes confit
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: VEGETABLES
CURSOS TAMBIÉN DISPONIBLES EN LOS SEGUIENTES IDIOMAS:
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