How to create liquor flavored chocolate (Bean to Bar)
One of the current Bean To Bar techniques consists of integrating flavors into the cocoa nibs before they are grinded, by the impregnation technique. One of the most interesting ones consists of pairing cocoa nibs with different types of spirits: Whisky, PX, Rum, Tequila, etc….
Wet grinder Twin Stones – The most versatile melanger on the market
The wet grinder Twin Stones is a table top tilting melanger designed especially for cooks and pastry chefs. Prepared for intensive professional use, it allows you to create perfectly refined, fluid and elastic textures. Make Twin Stones your best ally and unleash your creativity. Create…
Compare: Dry Ice Black VS Triple
Which dry ice condenser is better for me? In this article, we compare Dry Ice Black VS Triple to let you know which is the best for your needs. Dry Ice Black are dry ice condensers, a compact tool to produce blocks and pellets in…
VOM Edible Cloud – FAQ’S – Updated 07/07/2022
What is VOM Edible Cloud? VOM Edible Cloud is a new gastronomic technique that makes it possible to generate flying clouds of fine bubbles filled with helium gas, with an infinite number of flavors and aromas. This is possible thanks to the properties of the…
VOM – Flying Edible Clouds
What is VOM Flying Edible Clouds? VOM is an innovative method to create flying clouds out of helium gas bubbles and a myriad of edible flavors. The “Formula 1” emulsion and VOM accessories bring the chance to generate infinite possibilities. It offers unlimited applications for…
¿What is Dry Ice? All the secrets of a magic ingredient
What is dry ice? Dry ice is the solid state of carbon dioxide or CO2. It is obtained by reducing the pressure and temperature output of liquid CO2 from a cylinder in a controlled manner; this causes the CO2 to be converted into a clean,…
GIROVAP – The future of distillation for cooking and cocktails
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….
The latest pastry tools for Chefs
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.
Noon or Noon Force? That’s the question…
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…
Why use low-temperature vacuum cooking?
ABAC Restaurant, Barcelona. With low-temperature vacuum cooking, natural flavor and juices are infused into the food as it is sealed in the cooking bag, resulting in incomparable flavors and textures. First, precise temperature control provides perfectly cooked food. The low-temperature vacuum cooking technique delivers consistent…
Culinary Foam unveiled: All the secrets of Espuma invented by Ferran Adriá
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…
Cold Smoking Techniques for Food and Drinks – Manual by 100%Chef
Using a handheld food smoker is quick and easy. No fuzz with SuperAladin and Aladin 007. Since we designed the first Aladin almost 10 years ago, several chefs learned how to use our food smoker. The technique is now perfected, and the Manual on Cold…