begpie

but it interferce with the colour

i want to know the best way to thicken a espagnol sauce or demi glace besides reducing it?

has anyone tried smoked scallops?

put bacon in oven until crunchy,use the fat and mix it with cream and gelatin then put it in a sifon,make powder of the bacon to garnish the mousse.

Hi all,whats the difference between a sorbet and icecream,i have seen sorbets with milk in it,i thought sorbet was without milk/cream and eggs??

using good quality perfumed,just ripped from soil basil,pureed with very little oil to help release the flavour,and then draind slowly through a coffee filter will give a very good basil essence,basil doesnt like to be messed with to much,treat it with care and dont touch it to much before use.

a pacojet should do the job.

hi swede,do you boil the wine to get rid of alcohol before you use it in the marinade?

what do you meen by "not edible",sorry but my english is not so good

cheapest costs 13,99

Do a google search and you can find it for less than $3.70 a kilo. ← can not find it on google!!

is it true that salt from the dead sea cost more than a 100 dollars a kilo??

I have a problem,i opened a new restaurant with a partner,we own 50/50,now i have a problem with his wife.She likes to make desserts and cakes,so instead of the chefs making them,she makes them at home and then sells them to the restaurant more expensive than a proffesional pastry.Not only that ,she fills the fridge with cakes and puddings knowing its a calm period now,so its impossible to sell them,im tired of paying for something and then throw it away or sell something thats not really fresh.What should i do??I want me and my partner to be friends,but this is really bothering me.

i have bought a cotton candy machine for the restaurant,is it possible to store cotton candy?if so how?

thanks for an great article,very interesting,now things start to clear up.

thats what im looking for,do you know the exact formula?

i wonder if anyone know how to make rice puffs,have tried but not succeded?!.

dont forget about grupo tragaluz,they have done and are doing a lot to put barcelona on gastronomy worldmap.

i boil the sauce with the other ingredients a la minute,thats just a base sauce,then u add stock,wine,oliveoil,fresh tomatos and other ingredienrs depends on wich plate you are preparing.

and yes mario batali uses canned mutti tomatos

wich is the best way to make a good tomatoe allround sauce for an italian restaurant kitchen,now we use peeled mutti tomatoes mixed with olive oil,basilico and sea salt without boiling it. any suggestions?

tengo un collega mio que cuando hace hiervir el pulpo para pulpo gallega pone un corcho en el agua,diciendo que es para que no se rompa la piel del pulpo.Alguien sabe algo del tema?