Eider Bereziartua
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 […]
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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 […]
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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 […]
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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 […]
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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 […]
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Granja Campomayor will sell poached eggs prepared at a low temperature with our SmartVide
Galician Granja Campomayor is about to revolutionize the egg market by selling poached eggs prepared at a low temperature with our SmartVide 8. The low temperature cooked egg, […]
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