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Mario Sandoval

Chef | Coque Restaurant ** Michelín
Mario Sandoval

Biography

With more than 40 years of experience, the Coque restaurant maintains its roots while continuing to evolve with innovation, constant research and a cutting-edge spirit in its cuisine. It has 2 Michelin stars

Sessions

18:00h
Cooking demo | The Experience - Live Gastronomy

Egg hydrolysis

Mario Sandoval
Mario Sandoval Coque Restaurant ** Michelín Chef

06-04-2022 18:00 06-04-2022 18:45 Europe/Madrid Egg hydrolysis

This technique is based on obtaining egg products with unique textures from the hydrolysis of whole eggs, egg yolks or egg whites. Its objective is to obtain textures, such as fresh cheese from egg protein if salt is added, curd if sugar is added, or gluten-free cream if citrus product is added.These egg products obtained do not include lactose or dairy derivatives in their composition, which is beneficial for people with food intolerances

Showcooking 2
Wed 6 18:00h - 18:45h Showcooking 2 35€

Alimentaria & HOSTELCO 2021
Exhibitors and Products Catalogue

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