My experience, gained over all these years of work, has led me to unify cooking temperatures as much as possible, to further optimize the work and to reduce processing times, I have therefore tried not to exceed 16 hours of cooking for any food.
With this I absolutely do not want to say that those who use different temperature ranges and time are wrong, everyone is free to cook as they like, as we know cooking is feeling and is a personal interpretation of what you want to convey, I try to convey a lot to my customer, but also to the operators who work with me. In fact, I do my best to reduce work stress and above all the margin of error in preparations.
For this reason I do not define this manual as a manual on “low temperature cooking” but on “controlled cooking”.
In this treatise I will talk about meat, fish, vegetables, fruit and sauces.
For each category I have established three temperatures, it has been claimed for centuries that III is the perfect number, therefore three categories with three temperatures, the variable will be time.
Three in the kitchen temperature controlled with a pinch of molecular
Three in the kitchen temperature controlled with a pinch of molecular
For those who want to learn the fundamental techniques of pastry making and apply them to the preparation of their own desserts.
A book where the protagonists are not the recipes but the ingredients.
"Understanding and knowing what happens during the preparation of a recipe, learning to make perfect desserts without knowing the list of ingredients by heart, but knowing the behavior of each individual food, learning to read the doughs and to know them....."
