Theoretical module
on “Foams, Carbonation, and Siphon Techniques”
Description
This is the theoretical module that belongs to the Foams, Carbonation and Siphon Techniques Course. With it, you will learn from the bases to the most advanced methods in the world of foams, sodas, and all siphon techniques. It has been created from the Vakuum lab by Chef Martín Lippo with the aim of serving as a training and can help you understand how to work with siphons, know the foams, foams with texturizers, how to make sodas, carbonation, and many cutting-edge techniques related to this world.
On the other hand, it is important to keep in mind that this theoretical module is already included in the “COMPLETE PACK OF FOAMS, CARBONATION, AND SIPHON TECHNIQUES” course and that it will help you to follow the course and understand much more deeply the why of the technique and professional theory that every cook should know in order to create their own recipes with siphons.
Here at Vakuum we recommend this dossier as a basic component to all foam courses:
WHO IS THIS MODULE FOR?
The theoretical module is designed for professionals in cooking, pastry, cocktails, and the ice cream parlor who want to deepen and obtain more specific knowledge of foams, sodas, and siphons.
The language used is technical and professional, and, at the same time, easy to follow which allows any lover of cooking and student to understand the advice and theory explained in the dossier.
It is designed for those chefs and lovers of molecular cuisine who want to acquire the online courses specialized in foams separately, as these did not include the theoretical dossier.
Content on the pdf dossier
1- The Siphons
Whipping siphons.
The Capsules.
How to use the whipping siphon.
The basics: assemble cream.
The basics: whipping cream.
Safety.
Cleaning and Maintenance
2- The Foams
What is a Foam?
Types of Foams.
Fat-based foams.
Gelatin-based foams.
Egg white-based foams.
Starch-based foams.
Xanthan gum-based foams.
Fluid gel-based foams (agar, iota, kappa).
Texturizers in foams.
Stabilizers.
Thickeners.
Gelatin.
Bloom and gelatin weights in leaves.
Gelatin mass.
Agar-agar.
Xanthan gum (E-415).
Carrageenan iota (E-407).
Carrageen kappa (E-407).
Lecithin (E-407).
Sucro Emul (Sosa).
Glycemul (Sosa).
Commerical preparations for making foams.
Thermo-reversibility.
Uses of foams according to their texture.
Foams in cocktails.
Frozen foams.
Foamy soups.
Cooked foams.
Souflair.
Marinating and infusing under pressure.
The work during service in the restaurant or in the bar.
Facts about the whipped cream and siphon intended for bars and restaurants.
Preservation of foams inside the siphon.
3- The Sodas
Carbonation of sodas.
Sodas with texturizers.
Arabic gum (E-414).
Twist’n Sparkle.
How to make soda in whipping siphons.
Carbonation of fruits.
Procedure.
Simple syrup.
How to buy the theoretical module
The purchase process is very simple:
1. Select the product.
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 product.
*When the purchase of the product is by bank transfer, the order will not be confirmed until we receive the total amount of the product. It depends on the banks and the location of the buyer, this process can take between 4 or 5 business days.
UNA VEZ COMPRADO EL CURSO INICIA SESIÓN EN LA WEB PARA ACCEDER AL CONTENIDO DEL CURSO
Course Content Access
CURSO ONLINE
ESPUMAS TEORIA . VIDEOS y PDF
CURSOS TAMBIÉN DISPONIBLES EN LOS SEGUIENTES IDIOMAS:
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