"Cooking techniques"

#2450643

29 January 2018

The traditional Asado al palo contest was held in Osorno, Chile on 28 January 2018. It is a cooking technique by which the pieces of meat are exposed to the heat of fire or embers so that they are cooked slowly. The fire is obtained from coal or wood using the spit, a pole or metal pike in which go through the flesh. The evaluation will be carried out by a jury composed of the Argentine Bernardo Borgeat and the French chef, Yann Yvin in Osorno, Chile

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#2450644

29 January 2018

The traditional Asado al palo contest was held in Osorno, Chile on 28 January 2018. It is a cooking technique by which the pieces of meat are exposed to the heat of fire or embers so that they are cooked slowly. The fire is obtained from coal or wood using the spit, a pole or metal pike in which go through the flesh. The evaluation will be carried out by a jury composed of the Argentine Bernardo Borgeat and the French chef, Yann Yvin in Osorno, Chile

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#2450647

29 January 2018

The traditional Asado al palo contest was held in Osorno, Chile on 28 January 2018. It is a cooking technique by which the pieces of meat are exposed to the heat of fire or embers so that they are cooked slowly. The fire is obtained from coal or wood using the spit, a pole or metal pike in which go through the flesh. The evaluation will be carried out by a jury composed of the Argentine Bernardo Borgeat and the French chef, Yann Yvin in Osorno, Chile

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#2450648

29 January 2018

The traditional Asado al palo contest was held in Osorno, Chile on 28 January 2018. It is a cooking technique by which the pieces of meat are exposed to the heat of fire or embers so that they are cooked slowly. The fire is obtained from coal or wood using the spit, a pole or metal pike in which go through the flesh. The evaluation will be carried out by a jury composed of the Argentine Bernardo Borgeat and the French chef, Yann Yvin in Osorno, Chile

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Please contact us for more information.

#2450649

29 January 2018

The traditional Asado al palo contest was held in Osorno, Chile on 28 January 2018. It is a cooking technique by which the pieces of meat are exposed to the heat of fire or embers so that they are cooked slowly. The fire is obtained from coal or wood using the spit, a pole or metal pike in which go through the flesh. The evaluation will be carried out by a jury composed of the Argentine Bernardo Borgeat and the French chef, Yann Yvin in Osorno, Chile

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#2450650

29 January 2018

The traditional Asado al palo contest was held in Osorno, Chile on 28 January 2018. It is a cooking technique by which the pieces of meat are exposed to the heat of fire or embers so that they are cooked slowly. The fire is obtained from coal or wood using the spit, a pole or metal pike in which go through the flesh. The evaluation will be carried out by a jury composed of the Argentine Bernardo Borgeat and the French chef, Yann Yvin in Osorno, Chile

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#2450698

29 January 2018

The jury composed of Chef tasted the roasts in Osorno, Chile on 28 January 2018. The traditional Asado al palo contest was held. It is a cooking technique by which the pieces of meat are exposed to the heat of fire or embers so that they are cooked slowly. The fire is obtained from coal or wood using the spit, a pole or metal pike in which go through the flesh. The evaluation will be carried out by a jury composed of the Argentine Bernardo Borgeat and the French chef, Yann Yvin in Osorno, Chile

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#2450699

29 January 2018

The traditional Asado al palo contest was held in Osorno, Chile on 28 January 2018. It is a cooking technique by which the pieces of meat are exposed to the heat of fire or embers so that they are cooked slowly. The fire is obtained from coal or wood using the spit, a pole or metal pike in which go through the flesh. The evaluation will be carried out by a jury composed of the Argentine Bernardo Borgeat and the French chef, Yann Yvin in Osorno, Chile

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#2450700

29 January 2018

'Roasted to the cross' is seen during the traditional Asado al palo contest was held in Osorno, Chile on 28 January 2018. It is a cooking technique by which the pieces of meat are exposed to the heat of fire or embers so that they are cooked slowly. The fire is obtained from coal or wood using the spit, a pole or metal pike in which go through the flesh. The evaluation will be carried out by a jury composed of the Argentine Bernardo Borgeat and the French chef, Yann Yvin in Osorno, Chile

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#2450702

29 January 2018

The traditional Asado al palo contest was held in Osorno, Chile on 28 January 2018. It is a cooking technique by which the pieces of meat are exposed to the heat of fire or embers so that they are cooked slowly. The fire is obtained from coal or wood using the spit, a pole or metal pike in which go through the flesh. The evaluation will be carried out by a jury composed of the Argentine Bernardo Borgeat and the French chef, Yann Yvin in Osorno, Chile

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Please contact us for more information.