Theoretical Dossier in pdf
Sous Vide Cooking
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Theoretical Dossier
Sous Vide Cooking Theory Dossier
Acquire all the theoretical knowledge from Chef Martín Lippo with this PDF dossier on Sous Vide Cooking, where you will find all the information, concepts, techniques, and tips about this cooking technique.
Description
The sous vide cooking technique is considered the most complete technique developed in the past 50 years, and the one that allows you to achieve incredible results and cooking points in your recipes that would be otherwise very difficult or impossible to achieve. Thanks to this theoretical dossier, created by Chef Martin Lippo at his lab Vakuum, you will learn all the whys from the most basic to the most advanced in the world of sous vide cooking.
This theoretical dossier that belongs to the Sous Vide and low temperature course, includes the complete theory applied to each and every topic, from tools to cooking meats, poultry, fish, seafood, and many more ingredients.
Here at Vakuum we recommend the “Theoretical Dossier of Sous Vide Cooking” as a basic complement to all the online courses that we have developed regarding this technique and also to those that we will launch soon. Here is a list of online courses on sous vide cooking and low temperature already available on the web and the next to be launched:
Content on the pdf dossier
1. Sous Vide Cooking
- Advantages
- Disadvantages
- Materials and machines for sous vide cooking
- Bags / Pouches
- Conservation bags
- Cooking bags
- Shrink bags
- Hermetic jars
- Green-Vac system
2. Vacuum Packaging Machine
- Maintenance of the packaging machine
- Domestic vacuum sealers
- Embossed bags
- Domestic cooking thermos
- Freeze broths packaged with domestic machines
- Combi ovens (Convection steam)
- Thermal circulators and controlled-temperature water baths
- Cooking with a pot
- Autoclaves
- Thermometers
- Turbigomme
- Blast chillers and ice baths
- Stock chambers
- Vacuum types
- Partial vacuum
- Continuous vacuum
- Hot vacuum
- Compensated vacuum
- External vacuum
3. Gases
4. Vacuum packaging
5. How to pack in a hood vacuum machine
6. Decalogue or work guide for the responsible and correct use of the vacuum cooking system
7. Microorganisms and Food Safety
8. Pasteurization
- Pasteurization of a traditionally produced product
- Surface pasteurization
9. Sterilization
10. About Packaging
- Recovery of service temperature (re-thermalization or regeneration)
- Organizing sous vide production
11. Types of Cooking
- About Recipes
- About alcohol and sous vide cooking
- Sous vide cooked vegetables
- Tender textures
12. Other Techniques
- Extraction of Air from airtight jars with rubber band and metal lock
- Aromatic bags: sachet and tea bags
- Pre-packaging freezing
- Vacuum compression and impregnation
- How to make a vacuum impregnation
- Compaction with the help of a vacuum
- Preparing ice cream and sorbet mixes using sous vide
- Rendered fats
- Freezing of previously vacuum-packed products
- Water in vacuum
- Broths at a low temperature
- Infusion of flavors in fats
- Flavoring liquids
- Vacuum marinades
- About immersion brines
Who is this Dossier for?
The theoretical dossier is designed for professional chefs who want to deepen and obtain more specific knowledge of the technique with vacuum cooking and low temperature. The language used is technical and professional and at the same time easily understandable, which allows any lover of cooking or student to understand the advice and theory explained in this theoretical dossier of vacuum cooking.
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45,00€
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