Monthly Archives: September 2016

Tip/ Guidance to the young chef : cooking potatoes for salad

I have been asked while brining a potato salad to friends, what is the secret to achieving the texture and look that “my” potato had: Crispy  outer layer ( wall /sides) Soft texture Smooth outer layer Here is a photo … Continue reading

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Tip / guidance to the young chef :chicken liver parfait 

In general I rarely share recipes not because I keep the secret to my self but because the Internet is so full of recipes so I preferre to educate on other topics , but  for some reason the following recipe … Continue reading

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Tip / guidance to the young chef : introducing sous vide 

More and more cooks are being exposed to cooking in low temperatures and I am deliberately not referring or using the term commonly used ” molecular cooking ” that young chef like to attach to low temperature cooking. Some like … Continue reading

Posted in chef, cooking, cooking training, kitchen techniques, learning to cook, molecular gastronomy, sous vide, Uncategorized | Tagged , , , , , , , , , , , , , , , , , | Leave a comment