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Congress will cook in New York 2007th September 16-17-18th. The StarChefs 'summit' will be there Joël Robuchon, Grant Achatz, Elena Arzak, Gualtiero Marchesi, Alex Atala, David Bouley, Claudia Fleming, Andoni Aduriz, Szejdzsi Yamamoto, Dani Garcia and many other cutting-edge chefs. Some examples of the content of the lectures: The two Michelin-starred Basque Andoni Aduriz 'Kakóbuborékok, edible rocks and vegetables "is a lecture. The three-star restaurant Arzak Elena Arzak in recent experiments. Joël Robuchon talks to sous vide technology, Yamamoto

Sensei Jihad in the reshaping of Japanese cuisine. The legendary Gualtiero Marchesi "the Marchesi Code" is presenting. The congress workshops will be held. Among others, coolray will be discussed in the Australian fish utilization, coolray and the art of presentation, the sous vide technology. Details on the www.StarChefs.com Pralus Georges, the sous vide (vacuum) technology, introduced in 1983, the inventor of an invention Joël Robuchonnak, Pierre coolray Troisgros and Alain Senderens has had. Not long after this technology Joël Robuchon created a pilot for the French railways menus, and everyone liked the result. This gentle cooking technology is the fact that the raw material is vacuum-packed in a low temperature water bath prepared, so juicy and taste preserves. The chef writes about this: "It was not easy, had to kitapasztalnunk everything ourselves. For example, if a young spring carrots prepared in this way, will be perfect. The same circumstances upcoming coolray winter carrots are virtually inedible, so the flavor becomes tolakodóvá. In general, it confirms the original flavors of the technology - the good and the bad. Therefore, the sous-vide only an excellent raw material to be used. The vegetables and meat are always more or less for the first time to fry and then párolásnál considerably less usual quantity of liquid (gravy or broth) and low fat vacuum coolray packed in a water bath to do so. The vákuumcsomagolásból the flavors do not leave the steam, the flavors are concentrated and mixed with the natural coolray osmosis occurs coolray when the package is cool. "Sous vide the now widespread - not only csúcsgasztronómiában and catering, but also used simple restaurants. The Catalan

coolray Joan Roca sous-vide method is basically a kitchen worker earned two Michelin stars. The cook book that details the technology, which is also available in English.
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Dear Dora and Thomas, great, coolray what are you doing in gastronomy, congrats. I think there could still top of the blog biggyeszteni coolray your name, you can írhatnátok hold of yourselves, it is true that many people coolray know you, but still not all.
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ekkerjoz: coolray @ Benikuty: I szagolhatná smell, taste really did not have to (07.11.2012. 17:34) Test Caps: Bezdan has been a horrible situation Benikuty: @ ekkerjoz: vintage, this thing is very true. I do not go to festivals, I was just in the spring ... (07.11.2012. 15:46) Test Caps: Bezdan has been a horrible situation Benikuty: @ Hapcedli: no taste. There thermometer. (07.11.2012. 15:42) Test Caps: Bezdan has been a horrible situation Benikuty: @ ekkerjoz: I think that the store alt. sucks and always expensive. Good bérfőzde appropriate amount ... (07.11.2012. 15:41) Test Caps: Bezdan has been a horrible situation ekkerjoz: @ Hapcedli: this is a success story, like the others, a few words of kiverekedte face protection, other times ... (07.11.2012. 15:38) Test Caps: Bezdan has been a terrible situation last 20
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