Martin Lippo
Chef specialising in culinary innovation, recognised for his work on new techniques and technologies applied to gastronomy, as well as for his work as an international consultant for companies in the sector and his creative approach to developing professional recipes.
On this occasion, we are pleased to share a delicious recipe created by the talented Chef Martín Lippo, a prominent collaborator of Sosa Ingredients. We enthusiastically present the “Squid Fosil Slimmer”, a gastronomic experience that is fascinating to see but, above all, to savor. A fusion of squid with the innovation of modern cuisine.
In this recipe, Chef Lippo has incorporated the innovative Procrunx from Sosa Ingredients, a wheat dextrin designed to achieve exceptionally crispy tempuras. This special blend adds a unique texture and maintains its irresistible crispness even after frying. The choice of quality ingredients is essential to highlight the flavor of the squid, and Procrunx perfectly fulfills this function.
Tempura is one of those techniques that seem simple but contain an extraordinary technical complexity. The objective is clear: to achieve an ultra-light, crispy and translucent batter that envelops the ingredient without overpowering it. However, achieving that airy texture and airy texture and that lingering crispiness requires technical requires technical understanding and, in many cases, […]
In the world of modern gastronomy, few techniques are as intriguing as the trompe-l’œil —creations that deceive the eye while surprising the palate. This is exactly what chef Javier Sánchez achieves with his recipe Tomato Trompe-l’œil. At its core of the Tomato trompe-l´oeil lies a delicate burrata semifreddo, smooth and refreshing, wrapped in a shiny […]
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