Eider Bereziartua
Filet mignon: Time and temperature
In our “Ask the Chef” section, we received the following question. “Hello, chef, I am trying to vacuum cook filet mignon, but I can’t find the […]
Read more
Does the bone of a product increase cooking time?
A user asked us the following question through the “Ask the Chef” section: “Hello, chef, does cooking products with bone significantly increase cooking time? I imagine that […]
Read more
How important is weight in sous-vide cooking?
We received the following question in the “Ask the chef” section. “I am just learning about sous-vide and low-temperature cooking and I would like you to […]
Read more
Vacuum bags: which should I choose?
When it comes to vacuum packing, one of the most frequent questions relates to which vacuum bag to choose. How do I know what each type […]
Read more
Corn on the cob at 85 °C
Ingredients 1 fresh cob (300 g) 45 g of Idiazabal cheese 20 g of olive oil 5 g of espelette pepper 1/4 of a lemon (69 […]
Read more
Vacuum cooked flavoured Iberian pork shoulder
Ingredients 200 g of pork shoulder (4 cm thick) 2 cloves of garlic (7g) 5 g chopped fresh chives 3 g of ground black pepper 15 […]
Read more