Online Course spherifications
Video THEORY + PDF Dossier
Understand all the concepts of the world of spherification with this theoretical module composed of a video with the theoretical explanation of chef Martin Lippo plus a theoretical dossier in pdf available to print or download and consult it Offline.
The theoretical basis that will introduce you to the technique of spherification so that you understand how this icon of molecular cuisine works, which will make you stand out and bring creativity and fun to your dishes, desserts, ice creams and cocktails.
Designed to transmit the concepts in a clear, technical and professional way, and complemented with modules 1 and 2 (BASIC and ADVANCED which include recipes and more theory).
What is included in the theoretical module of spherification?
PDF Content
- Spherification and its evolution in the kitchen.
- Types of spherification
2.1 Basic or direct spherification
2.2 Inverse spherification
2.3 Frozen reverse spherification
2.4 Moldable multi-spherification
2.5 Mechanical spherification
- Specific ingredients
3.1 Alginate
3.2 Calcium chloride
3.3 Gluconolactate or calcium gluconolactate
3.4 Calcium lactate
3.4.1 Equivalences between calcium chloride, calcium lactate and gluconolactate
3.5 Sodium citrate
3.6 pH
3.7 Xanthan (Gum)
- Tips, problems and solutions
4.1 Tips
4.2 Possible causes of spherification failure
- Food pH table
Description
This is the module with which you will learn the essential theory of basic spherification and reverse spherification. The role of alginate and calcium salts, PH and its correctors and the role of xanthan as a thickener. It has been created from the Vakuum lab by chef Martin Lippo with the aim of serving as training and can help you understand how this technique works. On the other hand, it is important to note that this theoretical module is part of a complete course that you can purchase in modules or directly in its entirety with a discount in the “COMPLETE PACK COURSE: SPHERIFICATIONS AND ITS TECHNIQUES”.
This is the clear theory, technical and professional, that every chef should know to be able to create their own spherifications.
From Vakuum we recommend this THEORETICAL MODULE as a basic complement to MODULES 1 and 2 of spherifications.
Here we leave you the links so you can consult its contents:
Module 1: Spherifications Basic Level
Module 2: Spherifications Advanced Level
The theoretical module is designed for cooking, pastry, cocktail and ice cream professionals who want to deepen and obtain more specific knowledge of spherifications. The language used is technical and professional and at the same time easy to follow, which allows any cooking lover and/or student to understand the tips and theory explained in this molecular cooking theory. It is designed for those cooks and cooking enthusiasts who want to purchase the online courses specialized in spherifications separately, as these do not include the theoretical module.
Who is this course for
Although created for professionals, this module teaches the theory of spherifications from the basics, it is easy to follow and understand for any lover of cooking, pastry, ice cream and cocktails.
If you are looking for complementary information to your studies that will provide you with specific knowledge in this world, this is the course for you.
Promo Video
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.
€80,00
ONCE YOU BUY THE COURSE, LOG INTO THE WEBSITE AND ACCESS THE COURSE CONTENT
Course Content Access
€80,00
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