Blog

Glazed beef ribs

Ingredients: Beef ribs about 3 kg approximately 50 g brown sugar 50 g maple syrup 50 g BBQ sauce 30 g dijon mustard 50 g bourbon […]

Read more

Catalan crème brûlée of almond praline

The use of vacuum in this recipe results in a pasteurised product without problems. This is because this technique enables the temperature to be controlled throughout […]

Read more

The vacuum level in the pears in wine recipe

In our ‘Ask our chef‘ section we received a double question regarding our pears in red wine recipe using the sous-vide method, specifically concerning the vacuum […]

Read more

Meat-filled Baos with pineapple and jalapeños

Baos (steamed dumplings) 90g of butter 360g of whole milk 15g of dried yeast 720g of strong flour 70g of sugar 10g of salt 4g yeast […]

Read more

Citrus fruit and mango cup

By using the vacuum for this recipe we manage to achieve more flavour and taste from the infusions. Also, as the temperature remains uniform and constant, […]

Read more

Cuttlefish confit, stew “a lo pelayo” (cooked with onions) and cream of sopako bread

For the Cuttlefish 2 fresh medium cuttlefish 2 onions 500ml of 0.4 olive oil salt Cream of sopako bread 2 onions ¼ sopako bread 1l meat […]

Read more

Asparagus conservation

Picture: Beire.com The following question has been received in our “Ask our chef” section: “Good morning, I have a question about conserving asparagus. Now is the […]

Read more

How to pasteurise milk

Picture: albahacaycanela – Liliana Fuchs Our corporative chef received the following question has been received:“I have a sous vide and I would like to know how […]

Read more

Marinated pancetta with potatoes and shallots

Ingredients: 1 slab of pancetta, approximately 300 g 1 tbsp chilli powder 2 tbsp traditional mustard 1 tbsp oregano 1 tbsp pink pepper 1 sprig of […]

Read more

Apple nest

Ingredients: 2 apples 50 g butter 50 g sugar 20 g butter Kataifi pastry, to taste Icing sugar, to taste Custard to finish Instructions: Peel and […]

Read more

Iberian pork cheeks in a oyster and smoked shinkinbushi sauce

Smoked shinkinbushi Ingredients: 2 kg of large fresh hard mushrooms. Instructions: Thinly slice the mushrooms using a 2 mm thickness mandolin and dry for 48 hours […]

Read more

Salmon marinated in maple syrup

Ingredients: One salmon loin of approximately 150 g, around 2.5 cm thick Salt Pepper 1 sprig of dill 25 g maple syrup 1 potato 1 small […]

Read more