Get this Recipe on @gronda Meringue only holds the shape you pipe into it, and it's too soft to sculpt any other way. Unless you borrow a trick from the pros. @julescooking sets a thin skin on the surface in a single instant, leaving everything beneath it untouched and soft. The result is a meringue that's shaped, not frozen, then turned into an amuse bouche you'd swear came off a tasting menu. The full technique is on Gronda. Find the link in the bio.
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Get this Recipe on @gronda Meringue only holds the shape you pipe into it, and it's too soft to sculpt any other way. Unless you borrow a trick from the pros. @julescooking sets a thin skin on the surface in a single instant, leaving everything beneath it untouched and soft. The result is a meringue that's shaped, not frozen, then turned into an amuse bouche you'd swear came off a tasting menu. The full technique is on Gronda. Find the link in the bio.
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Try this technique on @gronda
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Try this technique on @gronda
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Get the Recipe on @gronda Find the link in the bio. There's a reason salsa macha is one of Mexico's most beloved condiments — a deeply complex, chile-forward oil that rewards patience and precision. Chef @santiagolas takes that foundation and pushes it further, incorporating chapulines, a protein that has been central to Mexican cuisine for centuries and carries with it an earthy, nutty depth that few ingredients can match. What looks unconventional on the surface is in fact deeply rooted in tra
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Get this Recipe on @gronda Smoking your finished plate barely works. The aroma clings to the surface and fades within minutes, because smoke lives in fat, not water.The chef @alexthiebaut flips it. He smokes the oil first, dropping hot charcoal straight into it. No flame, just residual heat pulling the smoke in as it cools. Strain it, build the mayo on top, and the smoke runs through every bite. Full method on Gronda. Find the link in bio.
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Get the Recipe on @gronda Find the link in the bio. Chef @aurelienbodennec transforms rhubarb peelings into a delicate, translucent veil using a clever cling film technique. By vacuum-infusing, setting with agar and gelatin, then pouring over heat-stretched film, this method creates an elegant edible membrane perfect for refined plating. This innovative approach proves that what's often discarded can become striking visual elements when handled with precision and creativity.
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Herb Crusted Salmon 🐟 Find the full recipe in the Gronda masterclass by Heiko Antoniewicz in our app. Link in bio. #sousvide #salmon #recipe #chef
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Get the Recipe on @gronda Find the link in the bio. Most people underchar red peppers, missing the crucial Maillard reaction where amino acids and sugars develop complex sweetness. Proper charring requires patience until the skin blisters completely—it becomes bitter, which is why removal alongside seeds is essential. What remains is tender, deeply sweet flesh that immediately elevates your cooking. This fundamental technique proves that understanding the science behind charring transforms how y
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