Sous-vide and low temperature cooking training

Learn with Sammic

With Enrique Fleischmann

Discover the fundamentals of sous-vide and low temperature cooking with chef Enrique Fleischmann. A free video training series, divided into 10 chapters, designed for HORECA professionals and enthusiasts of the technique.

Discover the essentials of sous-vide and low temperature cooking

From the foundations of vacuum and low temperature to cutting-edge techniques.

At Sammic, we’ve been receiving queries for years from people eager to learn about vacuum cooking. With this complete video training programme, delivered by our corporate chef Enrique Fleischmann, we want to respond to that demand. Over the course of 10 chapters, you will learn everything from the foundations of vacuum and low temperature cooking to advanced techniques and the professional use of our equipment.

Take the training for free and start exploring everything this technique can bring to your kitchen.

What will you learn?

History and key concepts
Process, benefits, and ten golden rules of sous-vide cooking
Types of packaging
Risk temperatures
Types of vacuum bags
Innovative techniques
Common issues and solutions
Thermocirculators
Other low temperature cooking equipment
From technique to system

Note: The video transcripts were generated by artificial intelligence and may contain inaccuracies.

1. History and key concepts

History
Who introduced it to the kitchen
Where we are now: Differences between vacuum cooking / sous-vide cooking / low temperature cooking
Key temperature ranges: sous-vide and low temperature cooking / immediate-use preparations / high-temperature cooking

Documents

Other catalogues and docs

Topic 1 - History and key concepts

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2. Process, advantages and ten golden rules of sous-vide cooking

Sous-vide cooking process: cooking / cooling and storage / regeneration / service.
Advantages of sous-vide cooking.
Ten golden rules of sous-vide cooking. Ensure impeccable hygiene in the premises, utensils, and ingredients.