Vacuum: Cooking, Preservation, and Other Uses
Duration: 8 hours in your own kitchen (over two sessions)
€ 980 + IVA 21%
If vacuum sealing were only about closing the lid and letting the machine do its job, everyone would know how to do it.
The unfortunate part is that it’s not that simple.
There is much to learn about how to vacuum seal different types of products: meats, fish, vegetables, liquids, and more.
A vacuum sealer also allows us to delve into sous-vide cooking, another great method for professional kitchens.
We will also explore other possibilities such as gas flushing, compacting, marinating, and infusion.
In summary, a course designed to make the most of your raw materials and your vacuum sealer.
Format: In-Person
Aimed at: Restaurants, catering services, care facilities, hotels, food establishments
