ClassroomMASTER
FOAMS, CARBONATION AND SIPHON TECHNIQUES
(Taught in Spanish)
€580,00
AVAILABLE PLACES: 4
BARCELONA - 17 and 18 February 2025
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FOAMS, CARBONATION AND SIPHON TECHNIQUES
CLASSROOM MASTER
TAUGHT IN SPANISH – FOAMS, CARBONATION AND SIPHON TECHNIQUES
COURSE DESCRIPTION
THE WORLD OF FOAMS AND SIPHONS
Invented by Ferran Adrià, the first foam was created in 1994, almost 30 years ago, and since then, the use of siphons has exponentially developed to achieve unimaginable cutting-edge techniques. One of the most avant-garde developers of these techniques and recipes is Vakuum, our research and development lab in Barcelona. In this in-person master, you will learn from the basics, starting with those foams that originated at El Bulli restaurant, progressing to cooked foams, and delving into the latest techniques of molecular and avant-garde cuisine. Foams and sodas with texturizers, the combination of foams with vacuum or freezing, the carbonation of solids, and many more techniques selected by Chef Martin Lippo and his Vakuum team are some of the topics included in this foams, carbonation, and siphon techniques training.
MASTER RECIPES*
Cold foams with fat, gelatin, egg white, and combinations
- Yogurt foam
- Foie gras foam with muscatel and 4 spices
- Red berries foam
- Mussel foam
- Mojito-passion foam
- Lime and wasabi foamy mayonnaise
- Parmesan foam
Hot foams and foams with texturizers
- Hot chocolate foam
- Hazelnut butter foam
- Foamy béchamel with cheese and black truffle
- Foamy pea soup
- Piña colada foam
- Hot pumpkin foam
- Milk and tonka bean foam
- Spicy mango foam
- Blackcurrant foam
Cooked foams, souflair, show cooking, and pressure marinated
- Pistachio micro sponge cake
- Tomato rocks
- Siphon waffle
- Fried pizza
- Toasted almond souflair
- Frozen raspberry foam
- Pressure-marinated salmon
Sodas, textured sodas, and other carbonation techniques
- Apple soda
- Orange blossom lemonade
- Mint foamy soda
- Blood orange and Campari foamy soda
- Blood orange and basil texturized soda
- Carbonated fruit foam
- Carbonated grapes
*Recipes may vary, same techniques with different flavors.
PROMO VIDEO
PRACTICAL INFORMATION FOR THE MASTER
Date: February 17 and 18, 2025
Course Schedule: 10:00 AM to 2:00 PM and 3:00 PM to 6:00 PM
Duration: 14 hours of training
Master Language: Spanish
Location and Address: Vakuum – Passatge Centelles, 10-20, 08013, Barcelona, Spain
Price: €580.00
Material to Bring: Chef jacket
Includes: Theoretical dossier and recipe book with all course information. Training certificate signed by Chef Martin Lippo.
MASTER TECHNIQUES
- Stabilization of foams
- Cold and hot foams
- Foams with fat
- Foam with gelatin
- Foam with egg whites
- Foams with starch
- Foams with texturizers (cold and hot)
- Microwave sponge cakes
- Cooked foams
- Foams for frying
- Frozen foams (with antifreeze)
- Cooking foams on a griddle or pan
- Showcooking with siphons
- Souflair techniques
- Pressure marinating
- Non-alcoholic sodas
- Alcoholic sodas
- Textured sodas
- Foamy sodas
- Effervescent carbonated fruits
How to purchase the master:
The purchasing process is very simple:
1. Select the product.
2. Add it to the cart.
3. Choose the payment method.
4. Complete the payment through the website if you have selected payment by credit card.
5. Or make a manual bank transfer if you have selected payment by bank transfer*.
6. If the purchase is successful, you will receive an order confirmation email.
*When purchasing with a bank transfer, the order will not be confirmed until we receive the total amount of the course. Depending on the banks and the buyer’s location, this process may take between 4 or 5 natural days.
€580,00
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