Alex Dilling - Interior Mold
€20.00
A high-quality silicone mold, that’s used for the Hunter Chicken and Quail Forestiere. The mold contains 1 shape and is 100% food grade silicone. The mold can withstand a temperature between -40 °C and +200 °C. The mold is therefore suitable for both the (shock) freezer and the oven.
- Worldwide shipping
- Trusted and used by more than 5000 Chefs
- 2 year warranty
- Made in the Netherlands, for the best quality
- Get inspired by our recipes
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Product description
A high-quality silicone mold, that’s used for the Hunter Chicken and Quail Forestiere. The mold contains 1 shape and is 100% food grade silicone. The mold can withstand a temperature between -40 °C and +200 °C. The mold is therefore suitable for both the (shock) freezer and the oven.
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- Content: 60 mL.
- Number of shapes: 1 pc.
- Size per shape: 13.0 cm x 6.1 cm x 3.0 cm
- Weight: 0.27 kg
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All of our products are handmade to order. We produce everything on demand and therefore the waiting time in production may vary.
Shipping times:
NL/BE (1-2 working days),
DE (1-2 working days),
Europe (2 working days),
Worldwide (3-5 working days).
Thanks for your patience!Expected delivery between 04 Feb - 10 Feb
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Inside the package, you’ll find your new product carefully wrapped in our exclusive packaging paper, along with a personal thank-you card. We’d love it if you shared your culinary creations with us – it always brings a smile to our faces!
Article number: M02-153434 Prices excl. VAT
Make Your Life Easer!
Alex Dilling’s interior mold is designed for use with his Hunter Fish and Quail Forestiere recipes. Throughout his process, he utilizes the interior mold to simplify the cooking experience, ultimately yielding a superbly polished result. So, what are you waiting for?
Collaboration
About the Chef
Chef Alex Dilling was the former chef of the renowned restaurant The Greenhouse** in London. Alex is considered one of the most technically skilled chefs in the world. When Alex came up with his idea for the ‘Hunter Chicken’ mold he asked us to help him out. Many of you could only guess how this amazing dish was made, the secret: a lot of skill, perseverance and a little help of a custom mold.
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