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Martin Schreiner

@martinculinary

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20+ yrs in international fine dining
Decoding the craft of professional cooking
📍 Barcelona
Collabs & Consulting
[email protected]

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It’s finally here!

My new YouTube channel is officially live, starting with Pommes Soufflées – two different techniques for creating these light, crispy potato puffs.

I’ll be sharing detailed recipes, professional cooking techniques, and everything I’ve learned throughout my years in professional kitchens.

New videos every other Sunday.

Watch the first episode now – link in bio!

#PommesSoufflees #cheftechnique #martinculinary by @martinculinary

Comment “recipe” and I’ll send you the link👇

Perfect pork belly starts long before it hits the fryer. These four chef techniques by Martin Culinary, from air drying and pressing to scalding the skin and separating it from the fat, work together to create incredibly crispy crackling while keeping the meat tender and juicy. Learn the method behind every step and discover more chef recipes and techniques on Gronda. by @martinculinary

Crispy Parmesan Leaves — a simple detail that adds texture, umami and a more refined finish to a dish.

The full recipe is available on my @gronda account.

The mold is from @moldbrothers

#martinculinary #culinaryart #parmesan #tuille #crisp by @martinculinary

Green asparagus cooked sous-vide at 82°C, finished in butter with fresh peas.

Served with a silky egg yolk, a stracchino crème fraîche cream, anchovy powder and crispy parmesan leaves.

Clean flavors, balanced acidity and just enough umami.

Find the Complete Recipe in my @gronda Account.

Plate from @pordamsadesignforchefs

#martinculinary #gronda #culinaryart #aspargus by @martinculinary

Join me in making a Sweet Corn Buñuelo filled with Miso Caramel and Corn Namelaka.

Sweet Corn Buñuelo

Ingredients
Corn base
• Sweet corn — 300 g
• Water — 300 g

Dough
• Corn base — 240 g
• Vodka — 10 g
• Whole egg — 50 g
• Flour — 70 g
• Cornstarch — 30 g
• Tapioca starch — 15 g
• Rice flour — 25 g
• Sugar — 4 g
• Salt — 1 g

Preparation
1. Blend the sweet corn with the water, then strain through cheesecloth.
2. Mix all the dry ingredients.
3. Add the wet ingredients and blend until smooth.
4. Pass through a fine sieve and rest for 30 minutes.
5. Heat oil to 170°C. Preheat the stamp in the oil — it must be very hot so the batter sticks.
6. Dip the stamp into the batter to 2/3 of its height (don’t submerge it).
7. Fry at 170°C until the buñuelo stops bubbling.
8. Release from the stamp and fry 10 seconds more.
9. Drain on paper towels.

⸻

Miso Caramel

Ingredients
• Sugar — 150 g
• Glucose — 40 g
• Cream — 120 g
• Butter — 50 g
• Miso — 30 g

Preparation
1. Make a dry caramel with the sugar, then add the glucose.
2. Deglaze with warm cream.
3. Cook briefly, then remove from heat and whisk in the butter and miso.

⸻

Corn Namelaka

Ingredients
• Strained corn milk — 250 g
• Gelatin sheets — 4 g
• White chocolate — 300 g
• Cold cream — 300 g
• Salt — 1.5 g

Preparation
1. Bloom the gelatin.
2. Warm the strained corn milk to 60–70°C and dissolve the gelatin.
3. Pour over the white chocolate, wait 30 seconds, then blend until smooth.
4. Add the cold cream and emulsify.
5. Cover with film in contact and chill 8–12 hours.
6. Whip slightly to piping consistency.

#martinculinary #culinaryarts #pastry by @martinculinary

Sous Vide Pork Belly with crispy, puffed Skin. See the full recipe below. 👇

For this recipe I used the sous vide station from @typhur_culinary

Crispy Pork Belly Recipe

1. Pat the pork belly completely dry. Lightly salt the skin (a thin, even dusting, not a crust).
2. Place it on a rack with the skin facing up, and leave it uncovered in the fridge for 24 hours.
3. After that, brush or wipe off any excess salt from the skin (do not rinse).
4. Weigh the belly and season only the meat side and edges with 1.6–1.7% salt based on total weight, keeping the skin clean. Vacuum-seal the belly and cook sous-vide at 68°C for 16 hours.
5. Once done, chill it down in a blast chiller; if you don’t have one, cool it down quickly and then refrigerate.
6. Remove the belly from the bag, pat it dry, place it on a tray, set a second tray on top, weight it down, and press it in the fridge for 8–12 hours.
7. When it’s fully cold, scald the skin by pouring hot water evenly over it for a brief moment, then immediately dry it completely.
8. Now portion the belly while it’s still cold for the cleanest cuts. After portioning, slide a thin sharp knife just under the skin and work it flat along the fat layer so the skin loosens and separates from the fat layer without fully removing it, then dry the skin again thoroughly.
9. Place the portions on a rack with the skin facing up and leave them uncovered in the fridge for 24–48 hours to dry.
10. For service, fry in two stages: first fry at 170°C to set the skin and start rendering, then drain on a rack; increase the oil to 190°C and fry briefly again until the skin blisters and turns hard-crisp, drain, lightly salt immediately, and serve.

#martinculinary #culinaryarts #sousvide #typhurculinary by @martinculinary

Crispy corn buñuelo. Light, crunchy, and perfect for any filling you want.
Find the complete recipe below 👇

Made with the stamp from @moldbrothers

Corn base
300g sweet corn
300g water

Buñuelo Dough
240g corn base
10g vodka
50g whole egg
70g flour
30g corn starch
15g tapioca starch
25g rice flour
4g sugar
1g salt

Preparation
1. Blend the sweet corn with the water, then strain through cheesecloth.
2. Mix all the dry ingredients.
3. Add the wet ingredients and blend until smooth.
4. Pass through a fine sieve and let rest for 30 minutes.
5. Heat the oil to 170°C. Preheat the stamp in the oil— it must be very hot so the batter sticks.
6. Dip the stamp into the batter to 2/3 of its height (don’t submerge it).
7. Fry at 170°C until the buñuelo stops bubbling.
8. Release it from the stamp and fry for 10 seconds more.
9. Drain on paper towels.

#martinculinary #moldbrothers by @martinculinary

Join me in making roasted cauliflower with brown butter miso hollandaise espuma. Plated with some roasted hazelnuts, kefir yogurt and chives oil.

Find all the recipes in my @gronda account (link in bio)

#martinculinary #hollandaise #cauliflower #culinaryarts #culinaryart by @martinculinary

You do not realize how much detail, care, and craftsmanship goes into a high-quality plate. I was fascinated to visit the @pordamsadesignforchefs factory and gain a deeper understanding of this craft. After all, a chef’s dishes would only be half as impressive without these artworks, which often receive far too little appreciation.

#martinculinary #pordamsadesigneforchefs #ceramics #culinaryarts by @martinculinary

I’ve always loved Brazilian pão de queijo!

Brazilian cuisine has so much to offer and truly deserves a stronger presence in fine dining.

This is my take on pão de queijo — reimagined as a refined amuse-bouche filled with a delicate comté espuma.

You can find the full recipe on my @gronda account martin culinary. by @martinculinary

Join me in making an easy lemon puree. 🍋 Try the recipe and tell me what you think!

Lemon puree recipe

5 lemons
100g sugar
250ml water

1. Peel the lemons and reserve the peels. Remove all the white parts.
2. Juice the lemons and strain through a fine sieve.
3. Put the lemon peels in cold water and bring to a boil. Strain and perfom the same process with fresh cold water. Boil the lemon peels four times.
4. Put the blanched peels in a pot with 250ml of water and 100g of sugar. Cook until the lemon peels are tender.
5. Blend 80g of cooked lemon peels with 40g of the cooking liquid and 50g of lemon juice until a smooth puree forms.
6. Pass through a fine sieve. by @martinculinary