Try this technique on @gronda
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Try this technique on @gronda
Your foam keeps collapsing because you're missing one ingredient. Proespuma is the stabilizer professional kitchens rely on to give foams, airs, and light sauces the structure they need to hold. Find the recipes to try on Gronda. Chef: @angelos_koligliatis, @chef_maestre, and @chef.manu_rabbit Find the link in the bio.
6.5K views2 months ago
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Get the Recipe on @gronda Find the link in the bio. Create crispy lace tuiles without specialist equipment using just flour, water, and flavored oil. The secret is intentionally avoiding emulsification—when poured onto a hot pan, water escapes while flour and starch set around bubble structures. The result is an ultra-thin, lacy, crispy shell perfect for elegant garnishes. This simple technique proves professional pastry elements don't require complex equipment, just understanding how ingredient
0:41
3.7K views
Get the Recipe on @gronda Find the link in the bio. Create crispy lace tuiles
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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.
0:34
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Get this Recipe on @gronda Smoking your finished plate barely works. The aroma
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Get the Recipe on @gronda Find the link in the bio. Create crispy lace tuiles without specialist equipment using just flour, water, and flavored oil. The secret is intentionally avoiding emulsification—when poured onto a hot pan, water escapes while flour and starch set around bubble structures. The result is an ultra-thin, lacy, crispy shell perfect for elegant garnishes. This simple technique proves professional pastry elements don't require complex equipment, just understanding how ingredient
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