OnlineCourse

Cooked foams, souflairs, aireados, show cooking, and marinating under pressure.

PROMO VIDEO

80,75

VERSION EN ESPAÑOL
ESPUMAS COCIDAS, SOUFLAIR, AIREADOS, SHOW COOKING Y MARINADAS A PRESIÓN
IR
VERSION EN ESPAÑOL
ESPUMAS COCIDAS, SOUFLAIR, AIREADOS, SHOW COOKING Y MARINADAS A PRESIÓN
IR

Online Course

COOKED FOAMS, SOUFLAIR, AERATED FOAMS, SHOW COOKING, AND PRESSURE MARINADES COURSE​

Learn online the most innovative and groundbreaking techniques and recipes in the world of foams, and be able to innovate in your molecular cooking projects.

What is Included in This Course?

50 minutes of video-recipes
16 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

This course includes the most modern, innovative, and groundbreaking techniques and elaborations in the world of foams. The latest techniques of today’s cutting-edge restaurants and the discoveries we have made here at Vakuum will allow you to create incredible recipes and surprise your customers using basic products from any cuisine.

The technique of “aireado” that combines foams and freezing, or the souflair technique that combines foams and vacuum expansion, are some of the techniques that you will learn in this course.

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 cooked foams, fried foams, souflairs, show cooking, and pressure marinades. 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 these foams and what materials you should use to achieve unique textures and innovative elaborations. 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 modern cuisine to follow the course without problems.

Who is This Course For?

Although designed for professionals, this course is taught from the bottom-up to the most advanced. 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.

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 to consult offline.

Course Techniques

  • Cooked foams
  • Fried foams
  • Microwave cakes
  • Micro-dehydrated cakes
  • Cooking foams on a griddle or pan
  • Show cooking with siphons
  • Souflair and “aireado” techniques
  • Frozen foams
  • Souflair in Green-Vac, in jars, directly in the siphon

Promo Video

Play Video

Course Recipes

  1. Black sesame and miso siphoned cake
  2. Hazelnut micro-cake
  3. Tomato micro-cake
  4. Sweet pistachio rocks
  5. Siphoned pancake
  6. Siphoned waffle
  7. Caramelized foie gras blini
  8. Fried pizza
  9. Prawn omelet soufflé
  10. Cheese and herb omelet soufflé
  11. Milk chocolate and cinnamon souflair (direct)
  12. Toasted almond souflair (in jars)
  13. Smoked spicy chocolate souflair (in the Green-Vac)
  14. Raspberry iced foam (with anti-freeze)
  15. Sweet airy gazpacho
  16. Pressure marinated salmon

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.

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

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ONLINE COURSE

COOKED FOAMS, SOUFLAIRS, AIREADOS, SHOW COOKING, AND MARINATING UNDER PRESSURE.​

CURSOS TAMBIÉN DISPONIBLES EN LOS SEGUIENTES IDIOMAS:
ESPAÑOL
ESPUMAS COCIDAS, SOUFLAIR, AIREADOS, SHOW COOKING Y MARINADAS A PRESIÓN
IR

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