Ce que vous apprendrez
Did you know that there are almost 30,000 species of algae? And that only between 20 and 30 varieties are consumed. Therefore, you must know how to cook them, how they appear on the market and how they are preserved.
Also in this course Pepe Solla will talk about halophiles, those plants that are found between the sea and the cliffs.
In the course, you will find the best known algae in the Iberian Peninsula: types, classification, physical and organoleptic characteristics.
It is an online course designed for chefs or cooking lovers who want to discover how these sea vegetables are used.
In this course the objective is to carry out a tasting menu around algae and halophiles and learn about some of the many possibilities that these two ingredients provide, both fresh, frozen, dehydrated or even in salt.
You will also learn how to work the algae, in which preparations are most useful one type or the other. At the end of this course you will be able to:
Distinguish the different most common algae and halophiles on the market.
You will learn to liquefy and extract the main juice so as not to lose properties of this marine delicacy.