Online Course
BRING THE SPHERIFICATION TECHNIQUE TO THE NEXT LEVEL
Spherification is the icon technique of molecular cooking, if you have already done the basic course you can now delve into a deeper and more creative level.
In Vakuum we have developed this advanced level course that includes the latest and most modern techniques on spherfication. You will find and learn with it, the evolution that was produced in this technique in the avant-garde restaurants over the years.
Very cutting-edge ideas and concepts that very few know or master.
What does the course include?
VAKUUM RECOMMENDS YOU
If you are new to the world of spherification, we recommend that you take a look at the course “Spherifications and their techniques (Basic)“, its theoretical and practical base will introduce you to spherification so that you can get started with this technique and start developing your own recipes.
WHO IS THIS COURSE FOR?
The advanced online course of “Spherification and its techniques” is aimed at professionals and amateurs of cooking, pastry and cocktail. The format of the course in step-by-step recipe videos is easy to follow and understand for any lover of cooking, that is why, if what you are looking for is a complementary training which will bring you the most advanced and modern knowledge of this technique, this course “Spherification and its techniques (advanced)” is made for you.
Unlimited access to the content for 8 months, allows you to re-view and re-consult all the material as many times as you want, so you can develop your ideas.
What will you learn?
With this advanced course you will learn online the latest ideas and concepts that were developed in the world of spherifications. Techniques that are still unknown by the general practitioners and that we teach you here in detail and depth. Thanks to the video recipes you will be able to develop the technique, shape new creations and innovate in your culinary projects.
You will understand techniques such as raisined spherifications, dehydrated spherifications, how to make semi-frozen spheres with alcohol and how to create a liquid omelette.
Once you have all these clear concepts, you can move forward with techniques such as mechanical spherification and moldable multispherification.
Other techniques included in the course are the encapsulation of liquids with oil injection, spherical gnocchi, and hot spheres. Slightly more advanced knowledge tools that will help you create your future cutting-edge molecular gastronomy dishes.
Finally, you will learn slightly more advanced knowledge tools such as carbonated spherifications or how to make spherical mochis or spherical foams, techniques that will help you create future molecular and avant-garde gastronomy dishes.
COURSE RECIPES
- Raisined Port wine plums
- Raspberry dried chili peppers
- Fake carrot, mango and pistachio dried apricots
- Semi-frozen gin tonic spheres
- Goat cheese and black truffle liquid omelet
- Blackberry multispherification
- Coconut and strawberry multispherification
- Fake parmesan burratinas
- Condensed milk, rose and raspberry mochi
- Hibiscus carbonated spheres
- Carbonated lemonade spheres
- Japanese liquid mussels
Promo Video
COURSE TECHNIQUES
- Raisined spheres
- Dehydrated spheres
- Semi-frozen spheres
- Cooked spherifications
- Mechanical spherification
- Moldable multispherification
- Carbonated spherifications
- Spherical mochis or spherical foams
How to buy the course
The purchase process is very simple:
- Select the course.
- Add it to the cart.
- Select the payment method.
- Finish the payment through the web if you have selected payment by bank card.
- Or make the manual bank transfer if you have selected the payment with bank transfer*.
- If the purchase is correct, you will receive an order confirmation email.
- You can now access the course.
*When the purchase of the course is by bank transfer, the order will not be confirmed until we receive the total amount of the course. It depends on the banks and the location of the buyer, this process can take between 4 or 5 business days.
ONCE YOU BUY THE COURSE, LOG INTO THE WEBSITE AND ACCESS THE COURSE CONTENT
Course Content Access
€85,00
CURSO ONLINE
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