Get the recipe on Gronda. A delicate garnish built through simple technique. This lesson shows how chefs create an ultra-thin crispy tuile without specialist equipment, using the way water, flour, starch, and flavored oil behave in a hot pan to create a light, brittle texture that adds instant precision to a dish.
0:30
Get the recipe on Gronda. A delicate garnish built through simple technique. This lesson shows how chefs create an ultra-thin crispy tuile without specialist equipment, using the way water, flour, starch, and flavored oil behave in a hot pan to create a light, brittle texture that adds instant precision to a dish.
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Get this collection today on Gronda 43 flavor bombs with three methods, like powder, liquid, solid, built to maximize flavor with minimal effort. For example, turn prawn shells into umami dust, sobrasada and brandy into a sauce that finishes a trotter terrine, roasted garlic into a butter that becomes its own sauce the moment it hits a hot scallop. This is the kind of knowledge that helps you can elevate your falvor of dishes. Chef: @alexthiebaut, @cristianruiz_cooks, @marcdiaschef Click the lin
0:57
Get this collection today on Gronda 43 flavor bombs with three methods, like powder, liquid, solid, built to maximize flavor with minimal effort. For example, turn prawn shells into umami dust, sobrasada and brandy into a sauce that finishes a trotter terrine, roasted garlic into a butter that becomes its own sauce the moment it hits a hot scallop. This is the kind of knowledge that helps you can elevate your falvor of dishes. Chef: @alexthiebaut, @cristianruiz_cooks, @marcdiaschef Click the lin
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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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Get the Recipe on @gronda Find the link in the bio. Chef @mile_pupovac creates an elegant composition of fennel and dill-cured fjord trout paired with silky cauliflower purée and bright Granny Smith-yuzu gel. This refined dish balances rich, creamy elements with fresh acidity through buttermilk vinaigrette and dill oil. The careful curing process and precise component assembly demonstrate how layered flavors and contrasting textures can elevate seafood into sophisticated plating that feels both
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Find the recipe on Gronda 🙌 This creation by Chef Angelos Koligliatis transforms pumpkin into an incredibly light, airy foam. Juicing removes the fiber, while lecithin stabilizes the air bubbles. Heated to precisely 50°C and aerated with an aquarium pump or immersion blender, the mixture becomes a delicate pumpkin air packed with aroma and flavor.
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Find the recipe on Gronda 🙌 This creation by Chef Tomáš Kohút turns stale sourdough into a deeply savory bread miso. Koji provides the enzymes that break down starches and proteins, developing sweetness and umami, while controlled temperature speeds up a process that traditionally takes months. In just a few days, leftover bread becomes a versatile fermented paste ready for sauces, glazes, and dressings.
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Get the Recipe on @gronda Find the link in the bio. An elegant reinterpretation of a classic Prunier dish by @theautumnlady, this delicate creation showcases the full essence of red prawn in an unexpected form. Crisp, golden, and intensely flavorful, it conceals a beautiful surprise beneath its surface. Paired with complementary seasonal elements and served on a luxurious shellfish sauce, this composition balances texture, flavor, and visual poetry in every bite.
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