sous vide

Meats with different cooking times. How can I cook them simultaneously?

A user asked us the following: How can I cook meats which require different cooking times simultaneously? Enrique Fleischmann, our corporate chef, gave the following answer. […]

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Advice on times and temperatures: Iberian pork fillet and chicken breast

A user asked us the following question: Hello Enrique. I’m a big fan of your page and have done many of your recipes. I have a […]

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Chicken gizzards: temperature and time

We received the following question in the “Ask our Chef” section. How long would you leave chicken gizzards to cook for and at what temperature? Would […]

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Basil yoghurt with tomato and jalapeño jam

Ingredients: 800g pasteurized milk 200g cream 40g natural yogurt 80g basil 200g cherry tomatoes 5g jalapeño peppers 80g brown sugar 10g olive oil 5g basil 15g […]

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Chicken tacos with marinated jalapeños

Ingredients: 5 fresh jalapeño peppers 30 g carrots 8 g garlic 1 g of black pepper 1 g thyme 1 g oregano 3 g salt 60 […]

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Sous-vide cooking masterclass in Kiev

Our Corporate Chef, Enrique Fleischmann, and his co-worker of Fleischmann’s Cooking Group, chef Jesús Fernández Mena, accompanied by the Sammic Export Director Alfonso Acha, have traveled […]

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Tocinillo de cielo (dessert made with egg yolks and sugar)

Ingredients: 300g egg yolk 300g sugar 250 ml water 100g of sugar 25 ml water Ingredients for Intxaursalsa (walnut cream): 500g whole milk 500g cream 300g […]

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Seafood mexican tostada with sauce

Ingredients (for 1 portion): For the tostada: One corn tortilla wrap 40 g prawns and shrimps sautéed and cut into pieces 10 g octopus, sliced and […]

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Osso Buco alla milanese

Ingredients: 4 veal shin slices 1 onion 1 leek 2 carrots Salt Pepper 4 g paprika Flour 200 ml red wine 60 g tomato purée 20 […]

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Negroni sous-vide

Ingredients: 250 ml Campari 250 ml gin Peel of one orange 1 tonka bean Long pepper 1 vanilla pod Preparation: Start by preparing all the infusing […]

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Deer fillet: Time and temperature

A user asked us the following question: I have a deer fillet of approximately 1.2 kg that I would like to prepare using the Sous-Vide technique. […]

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Korean-style fried chicken

Ingredients: 600 g boneless chicken thighs 2 g salt 2 g white sugar For the orly batter: 420 g soju (Korean alcoholic drink made from rice) […]

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