Let’s temper with HotmixPRO: The Solution

Let’s temper with HotmixPRO: The Solution

Last time we introduced the technique of tempering the chocolate, and we have learnt that time, movement and temperature unfortunately create many problems. The delicate balance that dominates this preparation often forces to make many attempts to get a great result...
Let’s temper the chocolate

Let’s temper the chocolate

You know, a cake or a dessert has to be perfect in every detail: not only in taste but also in appearance. That’s why tempering chocolate is essential to prepare perfect decorations or small pastry jewels. But what does tempering chocolate mean? Tempering chocolate is...
The hidden Secret of the Eggs

The hidden Secret of the Eggs

“He cannot even boil an egg!” complains sometimes a wife while talking to her husband, as if boiling an egg were the easiest thing in the world, but boiling an egg doesn’t mean low culinary skill: cooking an egg in water is less simple than what it...
Dehydration: The new passion of the Chefs

Dehydration: The new passion of the Chefs

Have you ever wondered how one of the oldest preservation techniques has become today a new trend among the chefs all around the world? How has the dehydration become a technique able to create dishes with aromas and flavours never experienced before? To properly...
The Hidden Dangers of the Meringue: How to solve them?

The Hidden Dangers of the Meringue: How to solve them?

Last time we explained the various difficulties that make the preparation of a good meringue a process which requires great attention and care. Today we would like to explain how these complications may seem to you a joke if the preparation was approached with the...
A Cloud of Pleasure: The Meringue

A Cloud of Pleasure: The Meringue

The meringue is a basic preparation of pastry-making and its use varies from the simple decoration of cakes to the realization of other desserts such as the meringue pie. The origin of the meringue must be found in Switzerland, precisely in Meiringen (the town from...
The silent Maillard reaction

The silent Maillard reaction

We often prepare dishes thanks to phenomena that we consider normal, but that we know very little. One of these is the “Maillard reaction“, a very important and extremely widespread phenomenon that occurs every day in every kitchen, but it is unfortunately...
Recipes in Comparison: The Processing Of Sugar

Recipes in Comparison: The Processing Of Sugar

Last week we spoke about the technique of caramelization, focusing on the difficulties of this preparation. Many people know that everything starts from a very common ingredient, sugar, but few of them are aware of the difficulties and unpredictability of this...
The Caramelization: The Power of Simplicity

The Caramelization: The Power of Simplicity

The caramelization process allows fantastic creations and tasty dishes that everyone loves: creaminess, crunchiness, sweetness; elements that can enhance the flavours of many foods. Yet his fantastic result is possible thanks to the simplest and most common...
Crème Anglaise: Problems and Tips  (Part 2)

Crème Anglaise: Problems and Tips (Part 2)

Last time you had been warned about the problems connected with the preparation of creams and its possible setbacks. Now we are going to be more specific: Today we talk about the crème anglaise, its complications and its possible remedies. The crème anglaise is...
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