High Pressure Processing in Madrid Fusion

Top chef enthusiastic about cooking HPP applications.

Luis Aduriz, cook at the restaurant Mugaritz (2 Michelin stars) in Renteria, Spain, speaks about the possibilities of HPP in seafood products and shows his experience with lobster and crabs. HPP is a useful tool to extract the meat from crustaceans without need of cooking the product. With this we can obtain a high quality product ready to cook for the first time and serve.

Video (Spanish): http://www.antena3.com/noticias/cultura/gastronomia/cocinas-todo-gas-madrid-fusion_2011012500120.html

 

Video (Spanish)

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