Re-distillation of alcohol with the addition of flavors and aromas Prepare your own alcohols by customizing each one of them to the letter, getting flavors and aromas never before achieved. You can make your own recipes and customize them to get always the same blended….

Whether designing a dessert menu or making unique and surprising candies, pastry tools are a fundamental aspect if we want to ensure a consistent result and a professional finish.

Which one do I need? Noon or Noon Force? Which one is better for my professional kitchen? Discover the differences between the Noon or Noon Force to choose the model that best responds to your service demands. To begin with, vacuum cooking at low temperature…

Restaurante ABAC, Barcelona. Con la cocina al vacío a baja temperatura, el sabor y los jugos naturales se infunden en los alimentos mientras se sellan en la bolsa de cocción, lo que da como resultado sabores y texturas incomparables. En primer lugar, el control preciso…

A series dedicated to culinary foam, a classic element of the molecular cuisine. Inspired by GinTónic, a culinary foam creation by Chef Jordi Cruz – Restaurant Abac Culinary foam (from the Spanish “espuma”) is one of the most known techniques of modern cuisine. Culinary foam…

Cuáles son los 5 pasos a seguir para ahumar correctamente? 100%Chef le lleva al mundo del ahumado profesional. Descubra aquí las técnicas de ahumado para ayudarle a sacar el mejor partido de sus herramientas de la exclusiva collección Aladín. Enjoy cooking with us! El proceso…