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Techniques with Pectinase Enzymes

Discover the culinary benefits of pectinase enzymes by applying them to sweet and savory dishes: degradation, candying, liquefaction and peeling.

Elevate the creativity of your sweet and savory dishes, and take advantage of waste products

It’s easier than you think! In this online course we will use powdered pectinase enzyme to simplify production processes and take advantage of vegetable skins and trimmings.

You will see how food industry tricks can be applied in your kitchen, for example, to peel nuts and use their shells to make juices.

David Gil and Ignasi Mateo will teach you everything you need to know: dosage, times and temperatures, application methods (and when to use them), how to stop enzyme activity, etc.

Upon completion you will be able to:

– use pectinase in foods with different acidity and pectin loads

– apply pectinase to whole and cut ingredients

– carry out selective degradation of pulps and/or shells

– remove or dissolve the skins of certain ingredients

– confit with reduced sugar

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Develop your culinary talent

Unlimited access to ALL Scoolinary courses to learn Cooking, Pastry and much more

Course Syllabus

Course Content

Chapter 1 - Course Presentation and Recipe Book
Chapter 2 - Enzymes: Theory
Chapter 3 - Degradation: Degraded Apple with Cider, and Idiazubal Cheese Ice Cream
Chapter 4 - Degradation: Orange Suzette
Chapter 5 - Degradation: Frozen Lemon
Chapter 6 - Degradation: Cantaloupe Melon with Ham
Chapter 7 - Confit/ Candying : Kumquat Orangette
Chapter 8 - Confit/ Candying: Mango 'Date'
Chapter 9 - Liquifaction: Pineapple Skin Tepache
Chapter 10 - Peeling: Almond Marrow
Chapter 11 - Peeling: Squid with Peas
Before you go

Innovative culinary techniques made possible by pectinase enzymes

What you'll learn

You will learn four pectinase enzyme applications through the preparation of nine high level recipes. Each one a reflection of a different scenario depending on the type of ingredient.

In addition, other techniques such as nixtamalization and fermentation will also be reviewed.

This online course is perfectly complemented by David Gil’s other courses where he delves into ice cream, sorbets, creative uses for siphons, and the tempering of chocolate.

Who is it for?

This course is aimed at chefs and enthusaists who are familiar with professional cooking techniques, and are willing to create art that comes straight out of a laboratory.

What you’ll need

  • Vacuum packing machine
  • Pacojet or machine for sorbet and ice cream
  • Turmix or immersion blender
  • Very fine strainer (fabric)
  • Syringes
  • Saucers
  • Siphon

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Never stop learning

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See what our Members are saying

Wow

So much usefull information.

Jacob Karpov

Very interesting course

Everything was new to me, fascinating techniques. I believe I will dare to try some.

Vahida Masic

TOP CASS

I loved it!

ginodekerf@telenet.be De Kerf

SUPER_!!!!!!!

SUPER_!!!!!!! SUPER_!!!!!!! SUPER_!!!!!!! SUPER_!!!!!!! SUPER_!!!!!!! SUPER_!!!!!!!

Artem Apanitskiy

Nice

Nice

Konstantinos Petrogiannakis

Great job

Great job

Nikolas Tsafos

Meet your Instructor

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Founder of I+Desserts (Barcelona, Spain)

Creative pastry chef and researcher of the sweet world. Passionate about pastry, chocolate and confectionery, his restless and innovative mind leads him to evolve his ideas constantly.

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.

What's included?

  • 2h 30 min of HD video
  • 9 Recipes
  • 38 Lessons
  • Recipe book
  • Additional material
  • 10 Quizzes
  • Certificate

Available languages

  • Español, English
  • English, Español, Italiano, Français, Deutsch, Português
Level
  • Advanced

Ratings and Reviews

4.7
Avg. Rating
240 Ratings
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What's your experience? We'd love to know!
Mike Waslin
Posted 2 months ago
Great introduction to the use of Pectinase

The technical alongside the practical uses was very informative.

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Artem Apanitskiy
Posted 3 months ago
SUPER_!!!!!!!

SUPER_!!!!!!! SUPER_!!!!!!! SUPER_!!!!!!! SUPER_!!!!!!! SUPER_!!!!!!! SUPER_!!!!!!!

×
Preview Image
Nikolas Tsafos
Posted 7 months ago
Great job

Great job

×
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Jacob Karpov
Posted 11 months ago
Wow

So much usefull information.

×
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Konstantinos Petrogiannakis
Posted 12 months ago
Nice

Nice

×
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Quang Hồ Kỳ
Posted 2 years ago
Awesome course

This course was wonderful!!

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Vahida Masic
Posted 2 years ago
Very interesting course

Everything was new to me, fascinating techniques. I believe I will dare to try some.

×
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Pericles Roussounides
Posted 2 years ago
Good

Good

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ginodekerf@telenet.be De Kerf
Posted 2 years ago
TOP CASS

I loved it!

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