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….
Twin Stones Wet Grinder: For cooks and pastry chefs looking for distinction
The Twin Stones Wet Grinder is the tabletop tilting mill for cooks and pastry chefs. What can you do with it? With the Twin Stones Wet Grinder, you can produce “Bean-to-Bar” chocolate, conching with a refining capacity of less than 20 microns, a perfectly refined…
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.
Plating Ideas for Christmas
GET READY FOR WINTER BREAK WITH 100%CHEF Dress up your restaurant for upcoming parties The winter holiday season is approaching, and from 100%Chef we want to help you elaborate the best proposals that turn the moment to sit at the table of your restaurant into…
Interview to Borja Goikoetxea, Best Barman of Spain 2019
Hidden behind the fridge of a Pastrami bar is Paradiso, a “clandestine” cocktail bar that this year has entered the prestigious list of the 50 best bars in the world. Outside, Borja Goikoetxea, 28 years old and the Best Barman of Spain 2019, welcomes us…
Delivered the Michelin stars 2019 for Spain and Portugal, three macarons for Dani García
Last night in Lisbon, the list of Michelin-starred chefs from Spain and Portugal has been unveiled. The three stars include the new award-winning Dani García, Lasarte, Akelarre, Arzak, DiverXO, Azurmendi, Aponiente, ABaC, Martín Berasategui in Guipúzcoa, Quique Dacosta and El Celler de Can Roca. 4…
Ocoo, the Korean cooking pot now available in Europe
The OCOO cooking pot is a very useful tool for professional chefs. To prepare pre-elaborations, broths or sauces. The technical characteristics of the OCOO cooking pot have been inspired by a traditional Korean cooking pot. The original pot is made of bronze, a particularly heavy…
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…
Everyone is going crazy on OCOO
A small selection of the articles published this last week about OCOO and its presentation at Madrid Fusión. Vuelta y vuelta a la tradición Mateu Casañas, Oriol Castro y Eduard Xatruch, el trío de chefs que está al frente del restaurante barcelonés ‘Disfrutar’, hicieron una…
Malibu Caviar Cocktail with Mango and Coconut
Malibu Caviar Cocktail made with the technique of direct spherification The Malibu Caviar Cocktail is a recipe by Antonio Lai. Mixologists and bartenders interpret the use of direct spherification making small pearls to add to cocktails. Texturized cocktails are one of the tendencies that make…
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…