OnlineCourse

ON COLD FOAMS WITH FAT, GELATIN, EGG WHITES AND COMBINATIONS

PROMO VIDEO

80,75

€94,90 €95,00

VERSION EN ESPAÑOL
ESPUMAS FRÍAS CON GRASA, GELATINA, CLARA Y COMBINADAS
IR
VERSION EN ESPAÑOL
ESPUMAS FRÍAS CON GRASA, GELATINA, CLARA Y COMBINADAS
IR

Online CoUrse

COURSE ON 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 Course?

60 minutes of video-recipes
23 step-by-step recipes
A pdf recipe booklet to print or download to consult offline
Course certificate signed by the Chef Martín Lippo
Access to the content for 8 months

Course Presentation

Cold foams are the easiest to make and also the most used and adaptable to most kitchens and businesses. With the Cold Foams Course, 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 course 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 Course For?

Although this course 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.

Course Techniques

  • Cold foams stabilized with gelatin
  • Cold foams stabilized with fat
  • Cold foams stabilized with egg whites
  • Cold foams with combination stabilizers

Promo Video

Play Video

Course Recipes

  1. Video on cleaning the whipping siphon
  2. Blood peach foam
  3. Raspberry foam
  4. Berries foam
  5. Tomato water foam
  6. Mussel foam
  7. Mint and lemon foam
  8. Basil and tomato foam
  9. Tomato and kimchee foam
  10. Yogurt foam
  11. Foie gras with Port wine and 4 spices foam
  12. Dulce de leche foam
  13. Condensed milk foam
  14. Gorgonzola foam
  15. Parmesan foam
  16. Idiazabal cheese foam
  17. Foamy pesto
  18. Butterscotch foam
  19. Pistachio foam
  20. Toffee and hazelnut foam
  21. Kalamansi foam
  22. Shrimp all i oli foam
  23. Passion mojito foam

How to Buy the Course

Buying the course is very simple: select the course, add to cart, complete your payment, and access the course.
 
The course purchase provides a code that will be associated with your account.
With this code you will be able to access the course for eight months to watch it wherever, whenever, and how ever many times as you like.

80,75

ONCE YOU BUY THE COURSE, LOG INTO THE WEBSITE AND ACCESS THE COURSE CONTENT

80,75

ONLINE COURSE

Cold foams stabilized with fat, gelatin, egg white and combinations.

CURSOS TAMBIÉN DISPONIBLES EN LOS SEGUIENTES IDIOMAS:
ESPAÑOL
ESPUMAS FRÍAS CON GRASA, GELATINA, CLARA Y COMBINADAS
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