OnlineCourse

Hot foams and foams with texturizers

PROMO VIDEO

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VERSION EN ESPAÑOL
ESPUMAS CALIENTES Y ESPUMAS CON TEXTURIZANTES
IR
VERSION EN ESPAÑOL
ESPUMAS CALIENTES Y ESPUMAS CON TEXTURIZANTES
IR

Online Course

ON HOT FOAMS AND FOAMS WITH TEXTURIZERS

Learn the techniques and recipes from the world of “Hot foams and foams with texturizers” online.

What is Included in the Course?

50 minutes of video-recipes
21 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

Hot foams are very easy to make and add a lot of finesse to the menu, from accompanying main dishes to any hot elaboration. These foams are a staple of today’s modern kitchen, and are used in all state-of-the-art restaurants. Here at Vakuum we have put thought into teaching you in a very clear, precise, and dynamic way so that you can use the techniques and create your own recipes, bringing more value, creativity and fun to your cooking.

You can make hot foams with the basic products of any kitchen and at the same time we will teach you how to do it if you want to make them with modern texturizers.

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 about the existing culinary techniques in the world of hot foams and foams with texturizers. 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 hot foams and what tools and materials to use. The course has been geared towards professionals working in the kitchen, with pastry, cocktails, baristas, and the ice cream parlor, who want to learn modern cooking techniques with foams and siphons, but also teaches from the bottom-up, thus allowing every cooking student or lover of modern cuisine to follow the course without any 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

  • Hot foams stabilized with egg whites
  • Foams stabilized with starch (hot and cold)
  • Foamy soups (hot)
  • Foams with texturizers (hot and cold)
  • Iota, Xanthan gum, glyce, lecithin, agar-agar, sucrose, and kappa
  • Foams with albumin powder
  • Foams with mixtures

Promo Video

Play Video

Course Recipes

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

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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CURSO ONLINE

CURSOS TAMBIÉN DISPONIBLES EN LOS SEGUIENTES IDIOMAS:
ESPAÑOL
ESPUMAS CALIENTES Y ESPUMAS CON TEXTURIZANTES
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