Online molecular gastronomy course
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Make multispherified corn and pesto, an OCOO-cooked black cauliflower and cocoa butter olives across six dishes, with the kitchen team of Disfrutar.
- 9 lessons
- 1 hr 30 min
- Techniques
- Professional
Rated 4.8 ★ by 60.2K App Store users · App of the Day in 120+ countries
What you'll learn
9 lessons · 1 hr 30 min total
Introduction FREE
#1: Concept of Multispherification FREE
#2: "Tatín de foie gras" FREE
#3: Pesto Multispherification FREE
#4: OCOO - Introduction 
#5: Black Cauliflower with Béchamel Sauce and Lime 
#6: "Chuletón with Piquillos" 
#7: Cocoa Butter Bathing Technique - Introduction 
#8: Cocoa Butter Bathing Technique - Preparation 
#9: Reinventing the Classic "Gilda"
At the end of this course you will be able to:
Rest a sodium alginate bath in the fridge for 24 hours, until the air has settled out and it is clear.
Reduce Pedro Ximénez wine to 30 g for the tatín de foie gras.
Reduce the black cauliflower cooking juice by half in a bain-marie before the béchamel.
Cure mackerel loins in salt for an hour in the fridge, rinse, then marinate them for two hours.
About this class
This online molecular gastronomy course teaches three techniques from Disfrutar, each with an introduction and two dishes. It starts with multispherification, born from a mistake at Disfrutar in 2015, used for a corn cream in the tatín de foie gras and for a pesto.
The OCOO, a Korean double boiler and pressure cooker, cooks a black cauliflower for 17 hours and a chuletón with piquillo peppers. The last technique coats frozen fillings in cocoa butter for a crisp shell around a creamy centre, used for olives and a new take on the gilda with mackerel.
- Lessons
- 9
- Video
- 1 hr 30 min HD
- Level
- Professional
- Audio
- Spanish (VO)
- Subtitles
- English, French, German, Spanish, Italian
“This works because it is a thermal shock between the frozen olive and the butter at 70ºC.”
The Disfrutar team · Lesson #8
PROTurn technique into surprise.
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MEET YOUR INSTRUCTOR
The Disfrutar team
Kitchen team, Disfrutar
- DisfrutarThe kitchen behind the course.
- House classicsSuch as the tatín de foie gras and the olives.
This course is taught by the Disfrutar kitchen. In the introduction, Mateu presents it with Eduard Xatruch and Oriol Castro, and the three techniques are shared between them.
Each technique gets an introduction and two dishes, including two the chefs call classics of the house, so the method is clear before you cook with it.
Multispherification scaler
Example values. Lesson #1 pipes the corn cream into the bath with a syringe, in drops of about 0.5 cm.
Key concepts
Spherification
Shaping a liquid into spheres held by a thin gel membrane. Taught in lesson #1. (Wikipedia)
Sodium alginate
A salt of alginic acid from brown seaweed, used as a thickener and gelling agent. Taught in lesson #1. (Wikipedia)
Isomalt
A sugar substitute used in sugar work because it resists crystallising. Taught in lesson #2. (Wikipedia)
Gilda
A Basque pintxo of olive, anchovy and pickled guindilla pepper on a skewer. Taught in lesson #9. (Wikipedia)
Frequently Asked Questions
Can I watch it for free first?
Yes. The introduction and lessons #1 to #3 are free to watch, no card required. To watch all 9 lessons with the Disfrutar team, start a Gronda PRO trial. Cancel before it ends and you pay nothing.
Do I need an OCOO machine?
Lessons #4 to #6 cook with the OCOO, a Korean double boiler and pressure cooker, so you need one to make those dishes as shown. You can still watch the whole course and learn the techniques without one: the multispherification and cocoa butter lessons do not use it.
What level is it, and what language?
Professional level. The Disfrutar team teaches in Spanish, with subtitles in English, French, German, Spanish and Italian.
Do I get the recipes?
This class is taught on video: the steps, quantities and timings are shown in the lessons themselves. There are no separate recipe pages for this class.
Can I watch on my phone?
Yes, in the Gronda app on iPhone and Android, or in the browser at gronda.com.
Can I cancel my membership anytime?
Yes. App Store or Google Play: in your phone’s subscription settings. gronda.com: in your account settings. No fees, no calls.
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