A user asked us the following question. “I would like to learn what is the entire process for blast-chilling without a blast chiller and the temperatures and time I […]
Read moreIn our Ask the Chef section, we received the following question: “Hello, chef, I wanted to know the time and temperature for a large beef snout, […]
Read moreThe students of the Advanced Western Culinary Arts of NKUHT (National Kaohsiung University of Hospitality and Tourism) in Taiwan learnt how to cook a Lamb loin […]
Read moreWe received the following question in our “Ask the chef” section. “I would like to make chicken thighs at low temperature and then bread and fry […]
Read moreWe received the following question in our “Ask the chef” section. “Hello. I want to prepare a 6 kg sea bass with butter, parsley in branches, […]
Read moreWe have received the following question for our corporate chef, Enrique Fleischmann. “Hello. I have a veal entrecôte of about 900 gr. What time and temperature […]
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