Cooking guide

Josper oven

From Spain here is the tool that revolutionizes cooking methods by offering a sort of indoor barbecue without excessive smoke

As well as Maldon salt

How to choose the right salt and be able to navigate the available varieties: from the simplest salt to the most gourmet one

The pillow

From Rome with fury: here are 3 ideas on how to use bacon to create dishes with an unforgettable and eternal taste

Reverse burning

From cooking over a low flame to then conclude with a vigorous blaze capable of leaving free space for the Maillard reaction

Bone with marrow

The marrow contained in the beef femur is a spectacular component, capable of giving an authentic and unique taste to the dishes that contain it

The tartare

Tartare and minced meat are two universes that should not be confused. The differences are many: preparation, cooking, flavors and seasonings

Great steak

Indirect cooking goes perfectly with barbecues and allows you to keep the meat soft on the inside, but crunchy on the outside

The Picanha

Grilled, on a spit or in a pan, sliced or whole: whatever method you prefer, the ability to amaze that this cut of meat already contains in its presentation remains confirmed!

Entrecote vs. Rib steak

The cuts of meat are similar in terms of position and size, but what is the crucial difference between entrecôte and ribeye?

T-Bone vs. Porterhouse

Both excellent cuts of meat, delicious and refined: but what are the characteristics that differentiate them?

Buying a BBQ

Having fun in the company of friends, enjoying yourself in front of the fire, spending fun evenings enjoying juicy and appetizing grilled meat

Perfect burger

Following a specific protocol turns out to be the winning weapon that transforms a simple hamburger enthusiast into a highly respectable chef

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Cooking guide