Cuisine

Potato and fruit paper

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Crispy textures using flavored liquids and starches

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Soy-free ponzu sauce

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Cut pork chops from a bone-in pork rack

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Brine

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Properly temper large pieces of meat for grilling

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Pasteurize preserves

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Measure Brix degrees

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Veil

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Clean and precook a squid or cuttlefish

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Clean and precook razor clams

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Open and clean oysters

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Raw couscous of broccoli, cauliflower, or romanesco

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Aromatic herb gel

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Green and bright herb oil

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Peel percebes

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Properly cut wagyu into pieces

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Cook clams in the shell

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Use the siphon

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Sauerkraut

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Fillet a whole fish (2 types)

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Remove the skin from a fish fillet

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Vegetable stock with tomato

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Extract the tongues from a sea urchin

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Romesco sauce

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Preserve fresh herbs

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Cold Brew

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Khao soi curry paste

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Panang curry paste

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Gastrique

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Crispy noodles for stir-fry

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Smoke beverages

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Preserve food in jars

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Teriyaki sauce

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Confit in a casserole

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Tomato sauce

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