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Kokotxas Thai

Ingredients:  500 g (1 lb) kokotxas (cod cheeks) 10 g (35 oz) garlic  10 g (35 oz) olive oil 5 g (18 oz) dried chiles Salt For the Thai sauce: 30 g (1 oz) green onion […]

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Ham Consommé

Ingredients: 1,000g (2.2 lbs) jamón ibérico bone (ham bone) 150g (5.3 oz) onion 100g (3.5 oz) carrots 100g (3.5 oz) shallots 1.500g (1.6 qt) water 80g (2.8 oz) borage 15g (0.5 oz) sherry […]

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Rack of Lamb with Glazed Carrots

Ingredients: 400 g (14.1 oz) rack of lamb 200 g (7 oz) baby carrots 30 g (1 oz) ginger 50 g (1.8 oz) butter 1 sprig rosemary 1 clove garlic Salt Pepper Oil Preparation: […]

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Can I defrost and cook in the same bag?

A user asked us the following question: If I want to use the sous-vide method on a product that I’ve already vacuum sealed and frozen, can […]

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Sea bream carpaccio

Ingredients: 1 kilo cucumber 500g radish 200g green tomatillos 20g coriander 100g virgin olive oil 1 tbsp salt 1 sea bream pistachios Preparation: For the fermented […]

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Foie gras in jars

In the “Ask our Chef” section, a user posed the following question. Is it possible to cook foie gras in 250g jars in the thermocirculator at […]

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Meats with different cooking times. How can I cook them simultaneously?

A user asked us the following: How can I cook meats which require different cooking times simultaneously? Enrique Fleischmann, our corporate chef, gave the following answer. […]

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Advice on times and temperatures: Iberian pork fillet and chicken breast

A user asked us the following question: Hello Enrique. I’m a big fan of your page and have done many of your recipes. I have a […]

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Chicken gizzards: temperature and time

We received the following question in the “Ask our Chef” section. How long would you leave chicken gizzards to cook for and at what temperature? Would […]

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Basil yoghurt with tomato and jalapeño jam

Ingredients: 800g pasteurized milk 200g cream 40g natural yogurt 80g basil 200g cherry tomatoes 5g jalapeño peppers 80g brown sugar 10g olive oil 5g basil 15g […]

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Chicken tacos with marinated jalapeños

Ingredients: 5 fresh jalapeño peppers 30 g carrots 8 g garlic 1 g of black pepper 1 g thyme 1 g oregano 3 g salt 60 […]

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Sous-vide cooking masterclass in Kiev

Our Corporate Chef, Enrique Fleischmann, and his co-worker of Fleischmann’s Cooking Group, chef Jesús Fernández Mena, accompanied by the Sammic Export Director Alfonso Acha, have traveled […]

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