OnlineCourse

SOUS VIDE: POULTRY MEAT

PROMO VIDEO

80,75

VERSION EN ESPAÑOL
CURSO DE COCINA AL VACÍO: AVES
IR
VERSION EN ESPAÑOL
CURSO DE COCINA AL VACÍO: AVES
IR

Online Course

SOUS VIDE COOKING COURSE: 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 Course?

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

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?

EThis online 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 course 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 interested in applying the technique of sous vide cooking in red meat you can see our “ONLINE SOUS VIDE COURSE: RED MEATS.”
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 SOUS-VIDE COOKING” in pdf format available to print or download to consult offline, which complements the course.

Course Techniques

  • Indirect cooking
  • Regeneration
  • Direct cooking
  • Double cooking
  • Time and temperature chart
  • Treatment and adding salt with brine
  • Sous vide curing

Promo Video

Play Video

Course Recipes

  1. Poussin with garlic butter and parsley
  2. Turkey breast (for sandwiches or grill)
  3. Pickled partridges
  4. Duck confit
  5. Duck breast
  6. Duck rillettes
  7. Cured duck breast
  8. Chicken with lemongrass
  9. Fried quail with spices
  10. Sous vide foie gras mi-cuit
  11. Pan-seared duck foie gras
  12. Chicken broth
  13. Spreadable egg yolk
  14. Chicken breast with citrus

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: POULTRY MEAT

CURSOS TAMBIÉN DISPONIBLES EN LOS SEGUIENTES IDIOMAS:
ESPAÑOL
CURSO DE COCINA AL VACÍO: AVES
IR

OTHER COURSES