Techniques with Pectinase Enzymes
Discover the culinary benefits of pectinase enzymes by applying them to sweet and savory dishes: degradation, candying, liquefaction and peeling.
Founder of I+Desserts (Barcelona, Spain)
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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Course Syllabus
Course Content
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
Course recipes
In this course you will learn
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Meet your Instructor
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.
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Every course includes a downloadable recipe book
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