Online Course SOUS VIDE
mODULE: POULTRY
Be able to create your own recipes with the sous vide cooking technique applied to poultry thanks to this course created by the Chef Martin Lippo.
What is Included in This MODULE?
Sous Vide Cooking and Low Temperature Applied to Poultry.
The difficulty with cooking poultry, which dry out and pass the cooking point very easily, is solved with the technique of sous vide cooking and low temperature.
Maintaining the juiciness, texture, flavor, and aroma in your dishes is easy thanks to achievable cooking, very adjusted in time and temperature. You will achieve an extension of the commercial life of your products, thus achieving better economic and organizational benefits in your projects. This is the most innovative, complete and useful technique of modern cooking, and allows you to work the recipes with poultry in a much more effective way.
What Will You Learn?
This module course is designed to learn and deepen the techniques of sous vide cooking applied to poultry. 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 poultry and how to improve your recipes, we will teach you some of the techniques that offer better results such as the recipe of “Spreadable egg yolk” where you will learn the texturing of proteins according to the temperature at which they are cooked.
Who is This Course for?
The course is thought of and designed by Chef Martin Lippo for professionals in the sector and lovers of cooking who want to improve their techniques and learn new recipes to deepen in the world of sous vide cooking. 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 Cooking Poultry Sous-Vide is also made for you. Designed to complete a training that ranges from basic level techniques to 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 desserts and fruits techniques with the “Sous vide module: Desserts and fruits”.
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.
Regeneration.
Direct cooking.
Double cooking.
Time and temperature chart.
Treatment and adding salt with brine.
Sous vide curing.
Promo Video
module Recipes
Poussin with garlic butter and parsley.
Turkey breast (for sandwiches or grill).
Pickled partridges.
Duck confit.
Duck breast.
Duck rillettes.
Cured duck breast.
Chicken with lemongrass.
Fried quail with spices.
Sous vide foie gras mi-cuit.
Pan-seared duck foie gras.
Chicken broth.
Spreadable egg yolk.
Chicken breast with citrus.
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
Course Content Access
€95,00
ONLINE COURSE
SOUS VIDE: POULTRY MEAT
CURSOS TAMBIÉN DISPONIBLES EN LOS SEGUIENTES IDIOMAS:
OTHER COURSES
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