sous vide

Recipes for athletes: Isotonic drinks

Isotonic drinks INGREDIENTS: 1 litre coconut water Peel of one lime Juice of one lemon 60 g ginger 90 g salt 75 g bicarbonate soda 100 […]

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Recipes for athletes: Chicken with pasta salad

Chicken with pasta salad INGREDIENTS: Chicken breast Juice of one lemon 5 g curry 5 g paprika 2 g nutmeg 20 g honey Salt Pepper 100 […]

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Lamb cooked at a low temperature

A while ago we made a video on how to cook lamb at a low temperature and, today, as requested by users, we have decided to […]

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FAQ: Is there a mathematical ratio for calculating times and temperatures?

A user asked us the following question: “I would like to know how I can estimate the ratio when choosing one temperature or another for cooking […]

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Sammic, Eliku and Iraurgi SB come together to prepare the perfect recipes for athletes

The relationship between the Sammic and the Iraurgi Saski Baloia basketball club began more than four years ago. For the past four seasons, Sammic has sponsored […]

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Miniature gastronomy with the sous-vide solution

We are in the fifth edition of gastronomic workshops “Alta cocina en miniatura” (Haute cuisine in miniature) that are being held in Vitoria-Gasteiz since March 8. […]

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Happy International Sous-Vide Day!

Today, 26th January, we are happy to join the first Sous Vide International Day (#ILoveSousVide). We want to celebrate this day with you, because we are really […]

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Lamb sweetbreads: temperature and time

A user asks our chef about the cooking time and temperature for preparing lamb sweetbreads in the sous-vide. To vacuum-cook lamb sweetbreads, certain points must be […]

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Sous-vide Christmas ham – Julskinka

A user has asked about the cooking time and temperature for Christmas ham. The Christmas ham or Yule ham is a traditional dish related to Christmas […]

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Poussin, peppers and mustard

Ingredients: One poussin 1 Tsp mixed peppers 1 Chopped garlic clove 1 Tsp curry 20 ml Sherry vinegar 1 Tsp mustard 50 g Rosemary honey Preparation: […]

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Horse Mackerel with red peppers

Mackerel Ingredients: 1 Mackerel 600-800 g Lemon zest Salt Preparation: First, clean the mackerel, season and flavour it with the lemon zest. Next, vacuum package and […]

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Roast pigeon with gnocchis and pipian

Green pipian: Ingredients: 2 garlic cloves 2 onions 500g of green tomato sauce 250 gr of pumpkin seeds 1 dl of sherry vinegar 50 gr of […]

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