Blog
Learn sous-vide with Enrique Fleischmann and Sammic
Do you want to improve the shelf life of your products? Are you interested in cooking with greater precision, efficiency and food safety? Looking to make […]
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Black rice with Begihandi
Ingredients: 450 g of chopped begihaundi (giant squid) 220 g of onion 150 g of green pepper 20 g of peeled garlic 14 g of squid […]
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Beetroot-infused Salmon
Ingredients: 240 g of cleaned salmon 180 g of cooked beetroot 50 g of water 220 g of crème fraîche 3 g of salt 2 g […]
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Vitello tonnato
Ingredients: Sauce 300 g natural bonito (tuna) 45 g salted anchovies 200 g mayonnaise 100 g cream 30 g Dijon mustard 90 g capers 2 g […]
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Macedonia and granita of infused fruits
Ingredients Seasonal Fruits 300 g of seasonal fruits, cut Neutral Syrup: 1 litre of water 130 g of sugar 5 g of unflavoured gelatine Infusions: 350 […]
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Beef ribs cooked at low temperature with french fries
Ingredients 800 g beef ribs 500 g peeled russet potatoes 200 g demi-glace 50 g ground mustard seeds 30 g ground black pepper For the brine: […]
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