Eider Bereziartua
Glazed sous-vide garlic
Ingredients: 20 peeled garlics 300 g of olive oil 5 g of grain pepper Fresh thyme Preparation: To start preparing this recipe of glazed garlic, we add […]
Read more
How should I cook a sea bass?
We received the following question in our “Ask the chef” section. “Hello. I want to prepare a 6 kg sea bass with butter, parsley in branches, […]
Read more
Temperature and time for veal entrecôte
We have received the following question for our corporate chef, Enrique Fleischmann. “Hello. I have a veal entrecôte of about 900 gr. What time and temperature […]
Read more
Pork ham: Time and temperature
We received the following question in our “Ask the chef” section: “Hello, chef, we are thinking about making a pork ham, first on low and then […]
Read more
Figs with cream infused in green tea
Ingredients: 400 g of fresh figs 50 g of mirin 20 g of honey Half a cinnamon stick 3 g of aniseed 20 g of sherry vinegar […]
Read more
Chargrilled piquillo pepper stuffed with Philippine adobo
Ingredients: For the ribs: 600 g of pork ribs 300 ml of soy sauce 500 ml of water 3 cloves of garlic 150 ml of rice vinegar 1 […]
Read more