Amazing course on sea vegetables and halophiles full of recipes and tips
Did you know that there are almost 30,000 species of algae? And that only between 20 and 30 varieties are consumed. Therefore, you must know how to cook them, how they appear on the market and how they are preserved.
Also in this course Pepe Solla will talk about halophiles, those plants that are found between the sea and the cliffs.
In the course, you will find the best known algae in the Iberian Peninsula: types, classification, physical and organoleptic characteristics.
It is an online course designed for chefs or cooking lovers who want to discover how these sea vegetables are used.
In this course the objective is to carry out a tasting menu around algae and halophiles and learn about some of the many possibilities that these two ingredients provide, both fresh, frozen, dehydrated or even in salt.
You will also learn how to work the algae, in which preparations are most useful one type or the other. At the end of this course you will be able to:
- Distinguish the different most common algae and halophiles on the market.
- You will learn to liquefy and extract the main juice so as not to lose properties of this marine delicacy.
- Know guide of algae and halophiles and a wide cookbook of them.
Course curriculum
Course Content
What you'll learn
To cook with a great variety of algae and halophiles. To marinate meats with algae, to liquefy halophiles, to make stews and masses
In this online course you will learn to use algae and halophiles in all kinds of dishes, vegetarians, vegans, fish, seafood and even meat.
You will discover how to buy them, how to keep them, how to apply each one in the kitchen, depending on how we get them, whether dry, salted, powdered or frozen.
In addition Pepe Solla practices a simple but magical cuisine, where algae and halophiles will be the protagonists.
Transfer the sea to all kinds of dishes and take advantage of the nuances that the algae and the great unknown, the halophiles can bring us.
Who is it for?
The course is aimed at both professionals and amateurs who want to expand their knowledge.
What you’ll need
Instruments or materials recommended in some recipes (they are not essential for taking the course):
- Turmix
- Oven
- Roner
- Packaging machine
- Vacuum machine
Self-taught chef, with extensive experience in his family business. Great passionate about cooking and projects. He loves discovering flavors and enjoying his profession.
About Scoolinary
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Frequently Asked Questions
Scoolinary courses are online classes that allow you to learn new knowledges and skills to improve your cuisine. Each course consists of several lessons that combine videos and texts with downloadable recipes and extra teaching materials.
The courses are 100% online, so once they are published, courses start and finish whenever you want. You set the pace for the class. You can go back to review what interests you most and skip what you already know.
We value the time and effort you put into our courses, which is why you’ll get a Course Certification upon completion of every course.
If a course is not what you expected, you can request a refund before 7 days after time of purchase and as long as you have not viewed more than 20% of the course.
Ratings and Reviews
Karina Aberg
Unique course (in Spanish but with English subtitles – ps great way to pick up some Spanish language btw) that deals with seaweeds and algaes. I love this chef's knowledge and care to details and his attitude strikes me as very pleasant and interesting…someone I could imagine sitting with for hours discussing a range of topics. I'm excited to learn more about cooking with these ingredients!
Unique course (in Spanish but with English subtitles – ps great way to pick up some Spanish language btw) that deals with seaweeds and algaes. I love this chef's knowledge and care to details and his attitude strikes me as very pleasant and interesting…someone I could imagine sitting with for hours discussing a range of topics. I'm excited to learn more about cooking with these ingredients!