OnlineCourse

FOAMS, CARBONATION, AND SIPHON TECHNIQUES ONLINE COURSE
-10 % DISCOUNT ON THE COMPLETE PACK

PROMO VIDEO

€355,00
VERSION EN ESPAÑOL
ESPUMAS, CARBONATACIÓN Y TÉCNICAS CON SIFONES
IR
VERSION EN ESPAÑOL
ESPUMAS, CARBONATACIÓN Y TÉCNICAS CON SIFONES
IR

Online Course

10 % DISCOUNT ON THE COMPLETE PACK OF FOAMS, CARBONATION, AND SIPHON TECHNIQUES ONLINE COURSE

Take advantage of this discount on the pack of “Foams, Carbonation, and Siphon Techniques” online course at a better price and learn the basics to the most advanced methods.

What does the Complete Pack Include?

3 ½ hours of video-recipes
78 step-by-step recipes
Theoretical dossier and 4 recipe booklets from “Foams, Carbonation, and Siphon Techniques” in pdf to print or download to consult offline
Course certificate signed by Chef Martin Lippo
Access to the video content for 8 months
The World of Foams and Siphons

Invented by Ferran Adrià, the first foam was made in 1994, almost 30 years ago, and since then the use of siphons has developed exponentially to achieve unimaginable cutting-edge techniques. One of the most cutting-edge developers of these techniques and recipes is Vakuum, our research and development lab in Barcelona. In this online course you will learn from a bottom-up approach, starting with these foams that were born in the restaurant El Bulli, through the cooked foams and delving into the latest techniques of molecular and cutting-edge cuisine. Foams and sodas with texturizers, the combination of foams with vacuuming or freezing, the carbonation of solids and many more techniques selected by Chef Martín Lippo and his Vakuum team, are some of the themes that are part of this complete pack on foams.

What Will You Learn?

This pack includes all the content of the four online courses of “Foam, Carbonation, and Siphon Techniques” plus the theoretical dossier and the 4 complete recipe booklets, which you can also find separately on our website, here are the links:
 
  1. Cold Foams with Fat, Gelatin, Egg Whites, and Combinations

  2. Hot Foams and Foams with Texturizers

  3. Cooked foams, Souflair, Aerated Foams, Show Cooking, and Pressure Marinades

  4. Sodas, Textured Sodas, and Other Carbonation Techniques

In this online cooking course you will learn all the existing techniques from the world of foams, sodas, and siphons, from the basics to the newest and most advanced methods. In it you will find the necessary information to understand the different techniques with siphons, and thus be able to create your own sweet and savory recipes. You will understand the processes of creating foams and sodas and the use of the appropriate material. With this 10% discount on the complete pack of courses you can incorporate into your business and projects some of the most renowned cutting-edge techniques of modern cooking, pastry, and cocktails.

Course Techinques

  • Foams with gelatin
  • Foams with fat
  • Cold foams with egg whites or lighteners
  • Hot foams with egg whites
  • Foams with albumin powder
  • Hot and cold starchy foams
  • Foams with mixtures
  • Foams with texturizers: Iota, Xanthan gum, glyce, lecithin, agar-agar, sucro, kappa
  • Cooked foams
  • Siphoned cakes
  • Dehydrated siphoned cakes
  • Foams in griddle or pan
  • Foams for frying
  • Frozen foams
  • Foamy soups
  • The technique of souflair in Green-Vac, in bottles, directly
  • The technique of “aireados”
  • Fast marinades under texture
  • Natural sodas
  • Sodas with alcohol
  • Sodas in foam siphon
  • Twist and Sparkle
  • Textured sodas
  • Effervescent carbonated fruits
  • Sodas with Arabic gum Siphoned tempura

Course Recipes

Cold Foams with Fat, Gelatin, Egg Whites, and Combinations

  1. Video cleaning the foam 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 foam and kimchee
  10. Yogurt foam
  11. Foie gras foam with Port wine and 4 spices
  12. Dulce de leche foam
  13. Condensed milk foam
  14. Gorgonzola foam
  15. Parmesan foam
  16. Idiazábal 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. Mojito passion foam

Hot Foams and Foams with Texturizers

  1. Hot ceps foam
  2. Noisette butter foam
  3. Hot anchovy butter foam
  4. Foamy béchamel with cheese and black truffle foam
  5. Hot chocolate foam
  6. Hot chocolate and hazelnut foam
  7. Hot potato and ceps foam
  8. Warm potato and curry foam
  9. Foamy pastry cream
  10. Foamy pea soup
  11. Spicy mango foam (with iota)
  12. Red pepper siphoned mousse (with iota)
  13. Piña colada foam (with Xantahn gum)
  14. Hot goat cheese foam (with Xanthan gum)
  15. Blackcurrant foam (with albumin)
  16. Hot pumpkin foam (with agar agar)
  17. Tonka bean and milk foam (with Kappa)
  18. Sparkling daiquiri (with sucro)
  19. Hazelnut oil foam (with glyce)
  20. Tangerine foam for drinks (with lecithini)
  21. Sudachi Hollandaise foam (sous vide-cooked base)

Cooked foams, Souflair, Aerated Foams, Show Cooking, and Pressure Marinades

  1. Black sesame and miso siphoned cake
  2. Hazelnut micro cake
  3. Micro tomato cake
  4. Sweet pistachio rocks
  5. Siphoned pancake
  6. Siphoned waffle
  7. Caramelized foie gras bilini
  8. Fried pizza
  9. Shrimp omelette soufflé
  10. Cheese and herb soufflé
  11. Milk chocolate and cinnamon souflair (without vacuum).
  12. Toasted almond souflair (in jars).
  13. Smoked spicy chocolate souflair (in Green-Vac)
  14. Frozen Raspberry Foam (with anti-freeze)
  15. Sweet Airy Gazpacho
  16. Pressure marinated salmon

Sodas, Textured Sodas, and Other Carbonation Techniques

  1. Video cleaning of the soda siphon
  2. Video cleaning Twist & Sparkle
  3. Apple soda
  4. Tangerine soda
  5. Lemonade
  6. Hibiscus soda
  7. Earl Gray tea and peach soda
  8. Wine and spice soda
  9. Kalamansi gin fizz soda (in foam siphon)
  10. Textured lime gin and tonic
  11. Sparkling blood orange soda and Campari
  12. Sparkling mint soda
  13. Orange soda with Arabic gum
  14. Effervescent blackberries
  15. Carbonated grapes
  16. Carbonated marinated strawberries
  17. Effervescent Mango al Cointreau
  18. Siphoned Tempura

Who is this Course for?

Although it is designed for professionals, this online course teaches from the basics to the most advanced about foams, carbonation, and siphon techniques. The format of the course is step-by-step video-recipes which is easy to follow and understand for any lover of cooking. That is why, if what you are looking for is a complementary training to your studies that gives you specific knowledge about this world, the complete pack on “Foams, Carbonation, and Siphon Techniques”  with the 10% discount  is also made for you

How to Buy the Course

The purchase process is very simple: select the course, add to cart, finalize the payment, and access the course. The course provides a code that will be associated with your account. With this code you can access the course for eight months to view it where, when, and how ever many times as you want.

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

€355,00

ONLINE COURSE

FULL COURSE PACK FOAMS, CARBONATION, AND SIPHON TECHNIQUES

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ESPUMAS, CARBONATACIÓN Y TÉCNICAS CON SIFONES
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