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Here you will have access to videos that are as different as they are interesting: restaurant experiences, scorching formation, countryside, cattle raising, animal care, kitchen, how to light the embers, Iberian ham cut, cocktail bar, group days, meat tastings, etc.
for you “for you” for you, specialized in grilled meats from its own breeding, which has more than 40 Scorching restaurants associated with the brand.
Cuchillos necesarios para cortar un jamón ibérico y como afilarlosCarlos Muñoz, campeón de Castilla la Mancha de corte de Jamón, nos muestra en este video los cuchillos recomendados para cortar bien un buen jamón ibérico a mano.
Cuchillo jamonero flexible y alveolado para el loncheado, un cuchillo carnicero de unos 20-22cm y hoja ancha para la limpieza y descortezado y una puntilla de unos 8 cms. Y para afilar no puede faltar una buena , chaira para mantener bien afilados los cuchillos en todo momento.
Nuestro proveedor homologado de cuchillos es @arcos
Appetizing recipes #recipes #scorching #carnesalabrasa
Churrasco is not a specific cut, it's a way of cooking #carnesalabrasa #churrasco #beefhttps://tiendaabrasadorencasa.com/products/churrasco-de-magro
In Scorching we have learned throughout our 30 years of experience in the world of home-grown meat and grilled meat that the word Churrasco comes from a way of cooking, "barbecued meat" "grilled meat". It is a term also widely used in Brazil and Argentina.
In the gastronomic advice and training that we provide throughout Spain for client restaurants and those associated with the brand, We tell all the teams about this detail in order to be able to offer customers in their restaurants with more security and confidence..
In each area of Spain they can use different cuts for churrasco, therefore it is important to always put the surname. skirt steak, churrasco of front with bone, boneless skirt steak, etc. And in this way we avoid misunderstandings with customers who may say that this is not a churrasco, understanding that in your city or town churrasco is called....
In Andalusia in certain areas when you order a churrasco, you're saying you want a pork tenderloin. In Galicia, a churrasco on many occasions is a large white pork chop, and so throughout Spain.
The best known as churrasco in Galicia is the front cut with bone. And in Catalonia and the eastern area, the skirt. And in general, in many places a churrasco can be loin, so it is always necessary that they clarify to us what churrasco they refer to, when they offer us one in a restaurant and they don't specify it.
Anoja beef brisket. Name given to the traditional cut of Veal Fin#carnesalabrasa #carne #brisket
Would you like an Iberian shoulder toast with olive oil?#toast #iberian ham #breakfast
How to transmit passion behind a bar: Jota winner of the II National Hall Meters ContestJose Carlos Martinez, was the winner of the II Contest of Metres and Chamber Waiters of the year 2021 held in Las Lagunas de Ruidera, at Scorching Restaurant Los Batanes, located at Camping Los Batanes, from the group @Abrasador From the Field to the Grill
His abbreviated name is Jota and as a cocktail shaker and manager of the room he tells us in his opinion how to serve well in a restaurant and how we can transmit that passion behind a bar..
From carrier to waiter #waiters #passion #hosteleria #restaurantsVicente, professor of courses for hotel waiters through the Red Cross
Iberian bacon sandwich #carnesalabrasa #beach #restaurants #alicante
Rice and grill at Playa de Muchavista #carnesalabrasa #rice #beach 🔥🥘🥩