Photography recipe
Fotografía Chef Signature Chef

 METHOD

COAL/YUCCA
  1. Cook the yucca in water, salt and oyster sauce. Once cooked, drain the yucca.
  2. Dilute the squid ink in a ratio of 1:2 with white wine. Season with salt and black pepper. Brush the mixture over the piece of yucca. Place the yucca in the oven and cook for 10 minutes at 100ºC.
  3. Remove, then brush with the mixture again;...

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 METHOD

COAL/YUCCA
  1. Cook the yucca in water, salt and oyster sauce. Once cooked, drain the yucca.
  2. Dilute the squid ink in a ratio of 1:2 with white wine. Season with salt and black pepper. Brush the mixture over the piece of yucca. Place the yucca in the oven and cook for 10 minutes at 100ºC.
  3. Remove, then brush with the mixture again; bake for a further 10 minutes at 60ºC.

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Ingredients 4 persons
  • 250 g white yucca
  • 50 ml oyster sauce
  • 15 g squid ink
  • 400 ml water
  • 50 ml white wine
  • Salt
  • Black pepper.
Recipes. The Cook & Chef Institute