PRO­CE­DURE

F&B World - - SUPPLIER INFO -

1. Place all in­gre­di­ents in a bowl and mix un­til com­bined. 2. Place in a vac­uum pack. 3. Cook sous vide at 70°C for 40 min­utes. 4. Trans­fer into whip­ping siphon, then charge with ni­trous ox­ide. 5. Place siphon in a 55°C water bath to keep warm. 50 grams Earle’s Del­i­catessen cheese smok­ies 25 grams cook­ing cream 50 grams whole milk

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