Ingredients: 250 g of milk 125 g of cream 1/2 a vanilla pod 40 g of pasteurised yolk 75 g of egg 60 g of sugar 4 g of instant coffee 25 g of coffee beans 60 g of Baileys 25 g of grated couverture chocolate Preparation: To prepare this coffee and Baileys cream recipe,
Ingredients: 2 l of water 200 g of onion 200 g of leek 20 g of garlic cloves 350 g of prawn heads and skins 150 g of ground fish waste Preparation: To prepare this recipe of clarified roasted prawn stock, start by chopping the onion and the leek. Together with the garlic cloves, place
Ingredients: For the garlic and rosemary infused oil: 70 g mild olive oil 20 g fresh garlic 5 g chilli powder 15 g thyme 25 g fresh rosemary 1 star anise 1 glass jar with a lid, 120 cc For the focaccia: 1 kg strong flour 750 g of water 20 g table salt 4
Ingredients: 250 g strawberries 250 g chilled whipping cream 35 g icing sugar 150 g Aperol 100 g orange juice 3 g Espelette pepper 8 g modified corn starch Preparation: To prepare this infused strawberries recipe, we start by washing the strawberries, removing their hulls and gently drying them. Once they are clean, we cut
Ingredients: 300 g hanger steak 1 litre water 10 g coarse salt 30 g mild olive oil Chimichurri sauce: 400 g sunflower oil 10 g chopped garlic 50 g chopped fresh parsley 5 g of ground black pepper 80 g red wine vinegar 18 g of dried oregano 15 g table salt 5 g chilli
In our “Ask the Chef” section, we received the following question. “Hello, chef, I am trying to vacuum cook filet mignon, but I can’t find the button.” I have tried it in different ways, for one hour and even for two and a half hours. But it hasn’t turned out well and I am beginning
A user asked us the following question through the “Ask the Chef” section: “Hello, chef, does cooking products with bone significantly increase cooking time? I imagine that the bone would stop the temperature being distributed evenly, so the cooking time would need to be longer.” Enrique Fleischmann, our corporate chef, has given the following response: “The bone is
We received the following question in the “Ask the chef” section. “I am just learning about sous-vide and low-temperature cooking and I would like you to clarify the relationship between time, temperature and weight. Different websites I have seen show different relationships between times and temperatures for the same types of food. However, I haven’t seen any
Khi nói đến đóng gói chân không, một trong những câu hỏi thường gặp nhất chính là. Làm cách nào để biết từng loại túi chân không được sử dụng để làm gì? Trong bài đăng này, chúng ta sẽ nói về các loại túi chân không khác nhau và giải thích mục đích sử
Ngày 28/11 vừa qua đã diễn ra buổi khai trương showroom mới tại địa chỉ 371/17 Hai Bà Trương, P. Võ Thị Sáu, Quận 3, TP. HCM . Đã hơn hai năm kể từ khi chào đón chi nhánh Việt Nam đầu tiên tại Thành phố Hồ Chí Minh. Đây sẽ là một không gian
