#Streaming

Delivered by Máximo Cabrera

Koji, the fundamental basis of Asian fermentation, has transformed cuisines around the world with its ability to create deep, complex and unique flavors. In this class, we will explore three creative applications that integrate koji into plant-based cuisine. With an enzyme-laden ingredient capable of transforming any protein or carbohydrate source into a new source of food and flavor, from a simple breakfast butter to a complex, restaurant-worthy mushroom dish, you will discover how this ancient ferment can become a mainstay in your everyday or professional cuisine.
Yakitori

Program

    1. Access your Class by Streaming

    1. We will elaborate a koji fermented vegetable shortening that combines a silky fatty profile with complex umami notes. We will explore its versatility for use in breads, sauces or side dishes.

    1. We will develop an aromatic bread that fuses koji and cocoa, enhancing their flavors through fermentation. We will deepen in kneading techniques, fermentation times and baking.

    1. We will prepare mushrooms marinated in shio koji, a fermented liquid salt that enhances flavors and brings balance between saltiness and umami. We will see its application to create fresh, complex dishes full of character.

About the #live Class

  • $50.00
  • Live Class Via Zoom
  • Language Spanish, Subtitles in English.
  • Download the complete recipe booklet

If you have an Annual Membership, this course is already included in your plan.

  • $50.00

    In US$ with Credit Card, Debit Card or PayPal. The value is expressed in US$, when making the payment you will be able to select your currency.

    RESERVE YOUR PLACE

In Ars the cost is $ 50.000 and you can sign up for up to 3 installments without interest with Mercado Pago.

JOIN WITH MERCADO PAGO

Some comments on the course

#liveclass in Studio Crudo

Live classes are virtual classes that are delivered via zoom. For this you need to download this application to your device. The class lasts 2 hours, you can ask questions during the meeting. The class will be recorded and available for 20 days so you can review the concepts learned. You will also get in our classroom downloadable PDF recipe books and certificate of completion issued by Estudio Crudo. We welcome you to #larevolucionsilenciosa.
RESERVE YOUR PLACE

Ready to Discover the Potential of your Ideas in the Kitchen?"

Join the Annual Membership . Over 200 hours of On Demand and Streaming Courses of the best Plant Based Cooking Classes.

See More

Máximo Cabrera

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

These classes may interest you

Join 2 or more #Live classes and get 15% OFF