A new star is born: BONES & MARROW

Enzo Sisto 3 maart 2019

a blog Bones Marrow is born

You will discover more about Bones & Marrow in the special edition of the magazine FOOD FIRE April 14th 2019.

 

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Pulled Veal. Why and how.

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Thanks to the extreme tenderness of the veal, the presence of the right amount of fat and the high collagen content, the final result of pulled veal is guaranteed. Why and how? Read more.

 

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It is incredible! The Kamado grill The Bastard is able also to grill a classical veal “Cotoletta alla Milanese”. Danny Hovestad keep it about 15’ at 150°C.