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🇮🇹 ⭐Suggerimenti e trucchi⭐Come potete profumare maggiormente di arancia i vostri piatti? Semplice, usando la polvere di arancia! Ecco il procedimento!😊 Dalle bucce di arancia eliminate la parte bianca, poi disponetele su una teglia rivestita con carta da forno. Fate essiccare in forno caldo alla temperatura di 75 gradi per circa quattro ore. Dopodiché frullate il tutto con un mixer.
🇬🇧 ⭐ Tips and tricks ⭐ How can you flavor your dessert or meat of orange? Simple, you can use the orange powder! Here you are the method! 😊 Remove the white part from the orange peels, then arrange them on a baking tray lined with baking paper. Dry in a hot oven at a temperature of 75 Celsius degrees for about four hours. After blend with a mixer.
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The craft of the Chef is a tiring job that gives moments of dream and extreme sensory and aesthetic pleasure to people. What's behind the evanescent scenes and the classic glossy food photos of dishes on “Michelin” restaurants tables, however, is often not enough known by insiders nor even by the clients of a restaurant in terms of craftsmanship and know-how.
Fascinated from mastery of these taste explorers and from their ability to compose dishes obtained after a long and hard research, I entered in their kitchens on tiptoe. The appearance of the realization of the dishes adds a component of perceptual enjoyment of the creativity of the Chef and allows the viewer to "interact" with the photographs in terms of empathy with the process of implementation of the dishes, as it has been for me that, discreetly, approached the reportage project.
"The hands are tools of an artist, able to tell the sense of a job, the personality of a man" | Mascia Maluta (Review of MANI DI CHEF for "Il Gambero Rosso”)
Mani di Chef | ANTONIO GUIDA |
Seta Restaurant at Mandarin Oriental Milan | Milano (It)
© GAZ BLANCO | ALL RIGHTS ARE RESERVED | www.gazblanco.com
Wasn't sure about my minced chuck grilled burgers.
My wife was hungry, but she doesn't like being a guiena pig for just details of my cooking, so I made a complete slider for her to try.
Well, smaller than a slider actually, but she liked it.
It was supposed to be a tiny cheese burger, but the cheese slice was so small so I lost it and forgot about that little detail.
Some cooking pressure on me tonight.
Go figure: youtu.be/h61PbLOmyY0?si=8YUrLZUjaLEJ63gk
Well, threeandahalf full size minced chuck shoulder patties...not all in one bun though.
Life in the kitchen: youtube.com/shorts/7JcJ-dARJlo?si=PqCjx0YROJC5qh89
The craft of the Chef is a tiring job that gives moments of dream and extreme sensory and aesthetic pleasure to people. What's behind the evanescent scenes and the classic glossy food photos of dishes on “Michelin” restaurants tables, however, is often not enough known by insiders nor even by the clients of a restaurant in terms of craftsmanship and know-how.
Fascinated from mastery of these taste explorers and from their ability to compose dishes obtained after a long and hard research, I entered in their kitchens on tiptoe. The appearance of the realization of the dishes adds a component of perceptual enjoyment of the creativity of the Chef and allows the viewer to "interact" with the photographs in terms of empathy with the process of implementation of the dishes, as it has been for me that, discreetly, approached the reportage project.
"The hands are tools of an artist, able to tell the sense of a job, the personality of a man" | Mascia Maluta (Review of MANI DI CHEF for "Il Gambero Rosso”)
Mani di Chef | ANTONIO GUIDA |
Seta Restaurant at Mandarin Oriental Milan | Milano (It)
© GAZ BLANCO | ALL RIGHTS ARE RESERVED | www.gazblanco.com