TABERNER Webinar: Ready for the Christmas campaign

A webinar packed with ideas for the Christmas campaign, vacuum-cooked with the Taberfood range. Luis Cercóss and Santiago Soler show us how to prepare:

– Cannelloni with porcini mushrooms and truffle

– Duck magret with mushrooms

– Oven-roasted lamb with pear and grape garnish.

– Turkey with brandy

The Taberfood range allows for the creation of a prepared meat dish by simultaneously cooking the meat and garnish sous-vide in a bag, while also generating the sauce from the exudation of the meat and garnish. By combining this range with dry or liquid marinades, you can achieve a wide variety of flavours and dishes.