Home Chef Academy Emulsions and Gels - Octopus with chorizo gel & lemon puree part 2
UFS ACADEMY

Emulsions and Gels - Octopus with chorizo gel & lemon puree part 2

Begin Part 2 by pan-frying your octopus and warming a squid-ink sauce that will accompany your dish. Season and top with a twill, chicken mayo and a crispy chicken skin.



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