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…
Occo, the cooking pot that is triumphing in Zaragoza
The newspaper Heraldo published on 5 December 2023, an article about our Korean pot Ocoo. As the newspaper revealed, Occo has also conquered the professional culinary scene in Zaragoza, Spain, being adopted by prominent chefs such as Franchesko Vera, owner of Gamberro, and Ramses Gonzalez…
What are freeze dryers?
What can freeze-drying bring to my restaurant? Producing freeze-dried products is an added value in addition to being able to quickly make your investment profitable if you already use these products regularly. You will be able to produce unique, local and market products, taking advantage…
Find out all about the new Pacojet4
Pacojet launched during the year 2023 the new totally renewed version of one of the most emblematic machines in gastronomy. Born in 1992 and acquired this year by the SEB Group, owner of brands such as TEFAL, KRUPS, MOULINEX, WMF, among many others. Pacojet has…
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…
Thoughts on cutlery
We recommend having a pleasant time reading about the history of cutlery and learn in detail incredible stories and anecdotes totally unknown and forgotten. Its beginning is born thousands of years ago, just since the human being is considered as such, cutlery made with bone,…
Cómo crear chocolate con sabor a licor Bean To Bar
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…
6 New Recipes with VOM Edible Cloud
Get inspired by VOM and fly with new recipes In this article, we present 6 new recipes with VOM Edible Cloud, which will surely inspire you. The VOM flying edible cloud technique is recognized as a new element that brings creativity, fun, and whimsy to…
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…
Aromatic smoke-filled bubbles for cocktails and cooking
Cocktail trend Aromatic smoke-filled bubbles are setting trends in the world’s most prestigious cocktail bars, and are an element that adds fantasy and aroma not only to cocktails and drinks but also to tasting dishes or signature snacks. They add a smoky effect to any…