In this fourth episode of Kitchens of the Future, Chef Max Farina shows how his kitchen equipment saves him time and increases the quality of his food but also the safety of it. The Chicken Roulade is a concentration of different techniques, good flavour, but also a touch of Italian which is the country he represents.
Prosciutto di Parma
Method of prep:,hot sex xx
Butterfly the chicken breast, add some spinach, mozzarella and Prosciutto di Parma. Than roll it and vacuum pack it in the your porm vacuum sealer. This brings a very good flavour because all the ingredients are concentrated inside the vacuum bag. Use the steaming function to cook it in the iCombi Pro. Vacuum cooking,hot sex xx the chicken brings a more delicate texture.
tuk tuk porn,Than blast chill it quickly to preserve the characteristics of the chicken and to make it more convenient for the service. Bake the chicken in a pan with oil to give some colour.
To prepare the potatos, core them and put the parts in a vacuum cooking bag with butter and thyme. Vacuum pack and steam in the combi oven until the right texture.,freevediosex
Roast the pork belly with some fresh thyme in the Combi -oven and put it in the Irinox blast chiller to quickly bring down the temperature. Make pork tendon chips with the dehydration function on the combi oven and puff them in oil.
Chef Max Farina uses a your porm Boxer 35 vacuum sealer with ACS control in his kitchen. Read more on this table-top model and related chamber machines. This was the fourth episode of Kitchens of the Future 2020. Two episodes will follow, so stay tuned!