Amortize your Pacojet 4 in less than a year
When analyzing the advantages of Pacojet 4, the first thing to highlight is the flexibility it brings to the kitchen. By preparing deep-frozen products in advance, which remain fresh at all times, you have these ingredients quickly available for service and can get a great…
How is Transparent Ice Made?
The production of transparent ice is done by using special freezers that freeze water from above in a single direction, pushing impurities and air bubbles away from the freezing line before the water crystallizes. alinia The Space, stands out in the technology for the production…
SilicoMold: the most original silicone moulds
Nowadays, silicone moulds have become an indispensable tool in every kitchen due to their versatility and practicality. Whether in haute cuisine, pastry and confectionery, these moulds offer a modern and original alternative to create details with precision and ease, improving both the experience of the…
Use of the Squasher in Mixology
What is the Squasher? Squasher is a pressure emulsifier that helps to unify flavours and aromas contained in a bag, dissolving them homogeneously in a liquid. This innovative machine comes from the world of analysis, and was presented and evolved in 2021 by Marc Álvarez…
How to get the most out of the Premier Chocolate Refiner?
In our previous article, we introduced you to the Premier Chocolate Refiner, an innovative machine ideal for making chocolates, pralines and nut pastes from scratch. This tool is distinguished by its low-impact refining, which preserves the nutritional value of the ingredients to the maximum and…
“Premier Chocolate Refiner”, the chocolate refining revolution
The Premier Chocolate Refiner is specifically designed for professional use and stands out as one of the best options for chocolate refining. Unlike many table-top conching machines available on the market, the Premier Chocolate Refiner offers a drive system and mechanical components tailored to the…
20th anniversary of smoking in cooking and gastronomy
In 2003, the first edition of the Madrid Fusión congress was held, and it was there that the smoking pipe was used for the first time. The brothers Joan and Jordi Roca surprised everyone by using it on their plate of octopus on plastic film, where…
Taste To Bar: Tailor-Made chocolates with Wet Grinder Twin Stones
When a cook or a pastry chef buys the Twin Stones, he obtains a priceless freedom The ability to decide at all points of the process of their elaboration. So, whether it’s a mustard, a honey, a praliné or a chocolate formula, you can choose…
Cómo crear chocolate con sabor a licor Bean To Bar con la Girovap
Una de las técnicas más actuales del Bean To Bar consiste en integrar sabores a los nibs de cacao antes de su conchado, mediante la técnica de la impregnación. Dentro de esta técnica encontramos los maridajes con licores entre nibs de cacao: Whisky, PX, Ron, Tequila, etc….
Clarifications with centrifuge and pectinases
We continue working with the CentriCook centrifuge for cooking and cocktail making, one of our latest developments in molecular cuisine. . Last week we held a meeting with our friends from Gastrocultura Mediterránea. A gastronomy research and divulgation company that, among others, uses a family…
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…
Cold Smoking Techniques for Food and Drinks – Manual by 100%Chef
Get the perfect smoky look now Cold smoking techniques with aromatic woods allow you to vary and adapt smoked recipes to the aromatic profile of the chosen ingredients in order to achieve a perfect pairing. We propose you to develop recipes using wood as a…