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
Course curriculum
Course Content
What you'll learn
Innovative culinary techniques made possible by pectinase enzymes
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
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.
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