Online Course
SPHERIFICATIONS AND ITS TECHNIQUES COURSE: BASIC LEVEL
Learn, discover and understand the basic spherification techniques with Chef Martin Lippo.
The theoretical and practical base that will introduce you to the spherification technique so that you can start creating your own recipes. This course will teach you the iconic technique of molecular cooking.
What does the module include?
The spherification technique, an icon of molecular cuisine
Spherification is a technique developed by the industry and adapted to avant-garde cooking, in which there is a gelling result of the reaction of alginate and a calcium salt. The result is a gelled layer around a liquid that allows it to be encapsulated.
At Vakuum we have developed this module that includes all the theoretical and practical information on the basics of spherification so that you can get started in this technique.
Who is this course for
The basic module of “Spherification and its techniques” is aimed at professionals and amateurs of cooking, pastry and mixology. The format of the course in step-by-step technical videos allows you to refer to the knowledge as many times as you want. It is easy to follow and understand for any cooking lover. This basic module of “Spherification and its techniques” is made for you if what you are looking for is online training to complement your studies, which provides you with specific knowledge in this technique.
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 module created by chef Martin Lippo, you will learn online modern cooking techniques related to Spherification.
You will start with the different existing baths and the proper use of all of them.
You will learn the technique of basic or direct spherification, reverse spherification, hot baths, how to make caviar, how to spherify alcohols, how to spherify with a spoon, and with CaviarBox, also techniques for large productions such as catering, how to store them in mise en place, and spherifications without added calcium, etc.
Once these concepts are clear to you, the module advances with the spherification molding techniques. The next step in the course is to learn the techniques that allow you to have interiors with double textures that will accompany the sensation of explosion in the mouth.
Other techniques included in this module 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.
MODULE RECIPES
Gluconolactate bath for basic spherification.
Alginate bath for reverse spherification.
Fake baby peas.
Mango caviar.
Greek yogurt spheres.
Liquid green olives.
Black garlic spheres (the black pearl).
Mango and passion Daiquiri spheres.
Campari and strawberry spheres.
Sweet corn liquid spheres.
Parmesan cream liquid rings.
Passion fruit liquid spheres.
Earl Grey tea spheres filled with lemon.
Yuzu Mojito spheres.
Tomato water, Tabasco and fresh coriander liquid spheres.
Promo Video
MODULE TECHNIQUES
Basic spherification.
Reverse spherification.
Spherification technique with Caviar Box.
Spherification technique with syringe or feeding bottle.
Spherification technique with freezing.
Spoon spherification technique.
Filled spherification technique.
Injected spherification technique.
Spherical gnocchi technique.
How to buy the module
The purchase process is very simple:
- Select the product.
- 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 content.
*When the purchase of the module 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.
€85,00
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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