Discover advanced techniques and methods for using a food dehydrator with Chef Dalicandro. A course dedicated to experimentation, transforming food and properly evaluating the results.
Original price was: €100,00.€80,00Current price is: €80,00.
The advanced course will introduce you to more complex preparations.
The dryer is a chamber with a more or less constant temperature and can be a valuable aid in certain preparation processes, replacing other tools or speeding up certain steps. Chef Dalicandro will explain these preparation techniques in detail, covering the fundamental steps. He will show you the results and tell you how he came to work on certain preparations, sharing with you the results of his experiments over the years.
Experimenting means evaluating results and understanding how the product transforms and preserves itself. There are many parameters to consider before concluding a process. Don't let undesirable results stop you; learn to analyse them.
It is important to bear in mind how the dryer affects food and always weigh up the pros and cons. We cannot do everything with a dryer. We must always remember what it was designed for.
There will also be a little surprise extra!
COURSE DURATION: 79 MINUTES
1. Candying
2. Pasta
3. Blowing
4. Dry Wet Dry
5. Sorbet with no added sugar
6. Rice
7. Ready Meals
8. Porkbushi
9. Salt
10. Clarified Butter
11. Infusions
12. Tempered chocolate
13. Black garlic
14. Black lime
15. Yoghurt
16. Instant coffee
17. EXTRA: a surprise!
Course objectives:
1. Acquire the techniques, understand the processes to become autonomous
in the most complex productions
2. Learning to ask the right questions to analyse the success of a product that has not
met expectations and understand how to change the process.
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