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Stuffed chicken: would freezing of the stuffing affect the quality of the product?

A user has placed the following question: Stuffed chicken: …originally I thought i would vacuum seal a few chicken breast, freeze them and then take them […]

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What is the minimum equipment I need to get started with sous-vide cooking?

I’m going to get started in the sous-vide. What is the minimum equipment I need? The minimum equipment necessary consists of a vacuum packing machine and […]

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Scrambled eggs 2.0: scrambled eggs with mushrooms

A new take on scrambled eggs with mushrooms, which seeks to reinforce the flavour through low sous-vide cooking at a low temperature (this sous-vide cooking leads […]

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Namelaka sponge with sous-vide cooked banana

White chocolate namelaka Ingredients: 170 g of white chocolate 10 g of glucose 115 g of milk 3 g of powdered gelatine 20 ml of water […]

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Scarlet shrimp at 65ºC/149ºF with sauteed artichokes

Cooking shrimp Ingredients: 6 pieces of scarlet shrimp Extra virgin olive oil Salt Peel the shrimp, leaving the head, the last link and the tail. Put […]

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SmartVide8 by Sammic, introduced in Pau, France

SmartVide8, the new sous-vide stirrer circulator developed and manufactured by Sammic that will be available in May/June this year, has been introduced in S.A.P.H.I.R., which has […]

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Fondant recipe using sous-vide technique

We have received a consultation asking for fondant recipe. As we are on a website about sous-vide cooking, we have adapted the recipe to this technique. […]

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Types of sous-vide cookers

In the market for sous vide cookers, there are two main types of machines: portable clip-on digital circulator (with shaker) and water baths (without a shaker).

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Iberian pork sirloin with pink and black pepper

Cooking temperature: 60.5 ºC / 141ºF Cooking time: 20 min Ingredients for 2 people For the pork with peppers 1 young iberian pork sirloin (400 g) […]

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Strawberry cream at 75ºC / 167ºF, cava jelly and seasonal red fruits

Ingredients for 2 people For the strawberry cream at low temperature 200 g fresh strawberries 300 g fresh cream 80 g sugar For the cava jelly […]

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Cured chicken carpaccio and mustard seeds

Ingredients for 2 people For the cured chicken 1 chicken breast of approx. 200 g 250 g coarse salt 50 g sugar 8 g dried herbs […]

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Advantages of Sous Vide cooking

Sous Vide cooking consists of vacuum packing raw products in a hermetically sealed bag and cook it in the same bag at a precisely controlled temperature […]

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