Online CoUrse FOAMS
MODULE: COLD FOAMS WITH FAT, GELATIN, EGG WHITES AND COMBINATIONS
Learn the techniques and recipes from the world of “Cold foams with fat, gelatin, egg whites, and combinations” online.
What is Included in the MODULE?
Module Presentation
Cold foams are the easiest to make and also the most used and adaptable to most kitchens and businesses. With the Cold Foams module, prepared by the Chef Martin Lippo and the Vakuum team, you will learn the basics and then be able to make the jump into the more advanced world of siphons.
These foams can be made with everyday products found in any restaurant or kitchen. Cold foams offer a wide range of possibilities for your menus, whether for savory dishes, desserts, or cocktails, allowing you to make your cuisine more creative and add value to your recipes to stand out from the competition.
What Will You Learn?
The content of this online module about foams is part of the “COMPLETE PACK OF FOAMS, CARBONATION, AND SIPHON TECHNIQUES” course. With this course, created by the Chef Martin Lippo, you will learn via an online format the existing culinary techniques in the world of cold foams and how to create recipes with different bases of elaboration: Fat, gelatin, egg whites, and combinations. With these video recipes you can improve your technique, add new textures to your creations, and innovate in your culinary projects. You will understand the processes of creating foams and what tools and materials to use.
The course has been geared towards cooking professionals who want to learn modern techniques with foams and siphons. It teaches from the bottom-up, which allows every cooking student or lover of the gastronomic world to follow the course without problems.
Who is This module For?
Although this module is designed for professionals, it shows the techniques from a bottom-up approach, eventually going deeper and deeper into the course. The format of the video course is step-by-step recipes, and it is easy for any lover of cooking to follow and understand. The techniques and recipes do not have to be done in a professional environment. That is why, if what you are looking for is a complementary training to your studies that will give you specific knowledge in this world, this foam course is also made for you. You will see that haute cuisine is not out of your reach.
Advice from Vakuum
If you are new to the world of foams or simply want to delve deeper into the technique and discover how to create and make the most out of them, we recommend that you take a look at the “THEORETICAL DOSSIER: FOAMS, CARBONATION, AND SIPHON TECHNIQUES” in pdf to print or download and consult offline.
module Techniques
Cold foams stabilized with gelatin
Cold foams stabilized with fat
Cold foams stabilized with egg whites
Cold foams with combination stabilizers
Promo Video
module Recipes
Video on cleaning the whipping siphon.
Blood peach foam.
Raspberry foam.
Berries foam.
Tomato water foam.
Mussel foam.
Mint and lemon foam.
Basil and tomato foam.
Tomato and kimchee foam.
Yogurt foam.
Foie gras with Port wine and 4 spices foam.
Dulce de leche foam.
Condensed milk foam.
Gorgonzola foam.
Parmesan foam.
Idiazabal cheese foam.
Foamy pesto.
Butterscotch foam.
Pistachio foam.
Toffee and hazelnut foam.
Kalamansi foam.
Shrimp all i oli foam.
Passion mojito foam.
How to Buy the module
The purchase process is very simple:
1. Select the product.
2. Add it to the cart.
3. Select the payment method.
4. Finish the payment through the web if you have selected payment by card.
5. Or make the manual bank transfer if you have selected the payment with bank transfer*.
6. If the purchase is correct, you will receive an order confirmation email.
7. You can now access the content.
*When the purchase of the product is by bank transfer, the order will not be confirmed until we receive the total amount of the course. It depends on the banks and the location of the buyer, this process can take between 4 or 5 business days.
€95,00
ONCE YOU BUY THE COURSE, LOG INTO THE WEBSITE AND ACCESS THE COURSE CONTENT
Course Content Access
€95,00
ONLINE COURSE
Cold foams stabilized with fat, gelatin, egg white and combinations.
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