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...
In many recipes of the classical or innovative pastry, creams have always been fundamental to give flavours and elegance. However, such a precious element is very sensitive: the quality of a cream depends also on the hygiene conditions. For example, the cream, through...
Béarnais Sauce is hard to make and above all it requires your constant attention. That’s a fact. You know it, I know it. That may become a problem. Some of the chefs I have met told me that it’s a painful preparation even for experienced cooks (and that...
The HotmixPRO Dehydrator (475x605x576 mm) is the professional solution for drying. It offers you the possibility to make this process simple and convenient. It can work for 150 hours without pauses and with no worries. HotmixPRO DRY gives you the opportunity to dry...
Last week we talked about the Spherification, a technique of the molecular cuisine that allows the transformation of a liquid mixture into solid spheres. This technique requires an accurate preparation, but it has a limit. In fact, the Spherification does not apply to...
HotmixPRO SMOKE is the most innovative cold fast smoker, because it allows you to obtain a perfect smoking in a short time and with excellent results. The smoke is cold and in this way it is not dispersed, but it remains in contact with the product. The cold smoking...
