Onlinecourse

TEXTURES & USES OF TEXTURIZERS

PROMO VIDEO

85,00

TEXTURAS Y USOS TEXTURIZANTES
IR A LA VERSIÓN EN ESPAÑOL
TEXTURAS Y USOS TEXTURIZANTES
IR A LA VERSIÓN EN ESPAÑOL

Online COURSE

COURSE 1 OF TEXTURES AND USES OF TEXTURIZERS

Discover the use of modern texturizers and the concepts, techniques, and tools related to the textures of molecular cuisine, to develop your ideas and prepare your unique dishes.

What does the Course Include?

More than one hour of video recipes
32 step-by-step recipes
A pdf recipe booklet to print or download to consult offline
A pdf glossary to print or download to consult offline
Course certificate signed by Chef Martín Lippo
Access to the content for 8 months

The Complexity of Textures and Their Wide Variety of Options

Textures are the icon of molecular cuisine, one of the most complex and unknown worlds for the wide variety of options they offer you when cooking your dishes and preparing incredible and creative recipes.

Although there is talk of a texture revolution in recent years in cutting-edge cuisine, and that’s correct, we must keep in mind that in reality, modern texturizers have been used in pastry for many years; some are natural and you can find them in any healthy store, such as Lecithin or Agar Agar.

Thanks to the techniques that are taught in the course, you will be able to make clouds, molded jellies, soufflated foods and much more. Words like creativity, surprise, or explosiveness go hand-in-hand with textured cooking and the uses of texturizers.

What Will You Learn?

The “Course 1 of Textures and Use of Texturizers” online, is a basic course with the knowledge that every cook should know and understand.

It is intended for professionals and amateurs in cooking, pastry, and cocktails. In it you will find the necessary information to understand some of the basic techniques of the world of texturizers, and thus be able to create your own recipes to make airs, crispies, puffed, and other preparations of cutting-edge and modern cuisine.

The video-recipes that you will find in this course are characterized by creativity and innovation, so that you can give a twist to your dishes using incredible textures that will allow you to stand out from the rest.

Course Techniques

  • Textured fats
  • Fat-free crispies
  • Coral crispies
  • Dehydrated crispies
  • Sugars crispies
  • Molded gelatins
  • Puffed with free airbag
  • Traditional puffed
  • Crémeux vegan
  • Encapsulation with isomalt
  • Effervescent rocks
  • Fruit meringues
  • Molded meringues
  • Puffed meringues
  • Airs and bubbles
  • Textured soda
  • Siphoned mousse
  • Instant hot gelification
  • Chocolate aero
  • Chocolate and nuts aero
  • Styrofoam

Promo Video

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Course Recipes

  1. Roasted hazelnut spreadable cream (Glicemul)
  2. Black truffle oil candle (WAX Sosa)
  3. Black olive and sesame crumble (Maltosec)
  4. Isomalt encapsulates (Isomalt + fat)
  5. Chicken pasta (Kappa)
  6. Kimchee crackers (Free Airbag Sosa)
  7. Vegan lychee cream (Inulin)
  8. Agua de Valencia texturized (Xanthan Carbon Dioxide/ CO2)
  9. Soy noodles (Kappa)
  10. Milk chocolate powder (Maltosec)
  11. Asian pumpkin royal (Iota)
  12. Effervescent passion fruit rocks (Sodium bicarbonate Citric acid)
  13. Siphoned chocolate mousse (Kappa + Nitrous oxide/ NO2)
  14. Spirulina pomps (Bubble)
  15. Dried blackberry meringue (Trehalose albumin powder)
  16. Strawberry pai tee (Agar – gelatin)
  17. Mustard air (Soy lecithin)
  18. Chai Latte tea bubbles (Egg whites + Xanthan gum)
  19. Spanish paprika coral (Procrunx)
  20. Squid ink coral
  21. Lemon verbain crisp (Procrunx)
  22. Pumpkin crisp
  23. Milk crisp
  24. Strawberry crisp (Trehalosa + Trisol)
  25. Meringue dumpling (Albumin + Xanthan gum)
  26. Lychee meringue souflair (Albumin + Xanthan gum)
  27. Pea noodle (Metilcelulose)
  28. Prawn puffed crisp (Tapioca starch)
  29. Nori seaweed puffer crisp (Tapioca starch)
  30. Roasted almond and white chocolate aero (Lecithin powder)
  31. Chocolate aero (Lecithin powder)
  32. Milk styrofoam
     

Who is this Course for?

The course is created by Chef Martin Lippo and designed for professionals in the sector and for lovers of cuisine who want to improve their techniques and learn new recipes to get started in the world of modern textures and use of texturizers.

The online format of the course will allow you to learn at your own pace and at any time. The video-recipes are easy to follow, 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 course is also made for you.

How to Buy the Course

The purchase process is very simple:

1. Select the course.
2. Add it to the cart.
3. Select the payment method.
4. Finish the payment through the web if you have selected payment by card.
5. Or make the manual bank transfer if you have selected the payment with bank transfer*.
6. If the purchase is correct, you will receive an order confirmation email.
7. 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.

85,00€ 

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

€85,50

ONLINE COURSE

TEXTURES AND USES OF TEXTURIZERS

ALSO AVAILABLE IN BELLOW LANGUAGES
TEXTURAS Y USOS TEXTURIZANTES
IR A LA VERSIÓN EN ESPAÑOL