Скачать или смотреть Sous-Vide and Vacuum - Online Course (+95 recipes & 6h video)

An Online course with 98 recipes on Sous-Vide cooking in:
Red meats
Poultry
Vegetables
Desserts and fruits
Impregnations, infusions, soufflés and other preparations
Fish and seafood

Link to the course 👉 https://martinlippo.com/en/course/ful...

COURSE DETAILS:
6 hours of video recipes
98 step-by-step recipes
Theoretical module of ‘Sous Vide’ in pdf to print or download and consult it offline
6 ‘Vacuum Cooking’ recipe booklets in pdf to print or download and consult Offline
Course certificate signed by chef Martin Lippo.
Access to the content for 8 months

COURSE TECHNIQUES:
What is vacuum cooking?
History
Applications
Advantages
Disadvantages
Necessary machinery
The different bags
Types of vacuum
The gases
The commandments of vacuum
Pathogenic micro-organisms Pasteurisation and sterilisation
Pasteurisation times and shelf life
Surface pasteurisation
Use of the thermometer, the probe and the turbigomme
Indirect cooking
Indirect cooking temperature tables
Preservation and re-thermalisation
About packaging
Alcohol in recipes
Tender textures
Salt treatment and salt point with brine
Double cooking
Cooking in pots
Organisation of production
Creation of the first production sheet
Aromatic sachet bags and tea bags
Labelling machine
Direct cooking
Direct cooking temperature tables
Assembly cooking
Deaeration technique
Flavoring liquids
Vacuum marinades
Overcooking

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