Dehydrating, an ancient and sustainable technique that allows us to explore new flavors and textures.

"Pizzas, snacks , crackers and soups, culinary with dehydrator can become an essential tool in your diet . Maintain the enzymatic load and nutrients of food without giving up super spreadable and creamy brownie."

"Dehydration is a great flavor enhancer and allows us to educate the palate with new nuances and taste sensations on simple and familiar products. You will transform bananas into a fondant chocolate dessert, a mango into some delicious dosas. Dehydrating is Transforming. "

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PROGRAMMING

    1. In this first chapter, we will study the dehydration process and look at tools that facilitate its use, starting with dehydrating herbs and vegetables to create spice mixes and instant broths.

    1. Notions of anti-nutrients, activation times and proper method of dehydration and preservation.

    1. We will transform activated seeds into delicious and creative snacks. With sustainable techniques we will achieve nutritious snacks.

    1. A technique that allows you to transform any vegetable into crunchy cookies, without gluten, without refined products, just flax, sunflower, almonds and seasonal vegetables.

    1. In this chapter we will experience something alchemical, how to transform kales, sweet potatoes and zucchinis into incredible snacks that surpass their industrial analogues.

    1. Fruit dehydration is more than you can imagine, we will create desserts and bases for future recipes.

About the Course

  • 9 lessons
  • 3 hours of video content

Máximo Cabrera

Learn with:

Chef, researcher and disseminator of Vegetable Based Cuisine. Latin American reference, he has studied and experienced the implications of our food choices on our health and that of our environment. Creator of the first plant based restaurants in Argentina, gastronomic advisor and trainer of new gastronomes, both cooks and diners.

Maximo Cabrera

Studio Curator Crudo

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