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Lime Pie with Spiced Cream

Ingredients: 118 ml (4 oz) lime juice 400 g (14 oz) condensed milk 4 egg yolks 150 g (5.3 oz) digestive biscuits 50 g (1.75 oz) brown sugar 50 g (1.75 oz) melted butter 500 g (17 oz) […]

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White chocolate and peanut rocks

Ingredients 300g of white chocolate 65g of cocoa butter 35g peanut praline Preparation First, put the chocolate, cocoa butter and peanut praline in a bag. Put […]

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Roast Beef with Glazed Squash

Ingredients: 1 kg (2.2 lbs) entrecôte 500 g (1 lb) butternut squash 30 g (1 oz) sugar cane honey 30 g (1 oz) butter 2 cloves garlic 10 g (0.35 oz) chili flakes Rosemary Peel of […]

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Roasted Monkfish, Fresh Peas, Black Garlic Aioli, and Pancetta

Ingredients: 350 g (12.3 oz) monkfish 200 g (7 oz) fresh peas 50 g (1.8 oz) black garlic 1 egg 30 g (1 oz) pancetta ibérica 100 g (3.5 oz) sunflower oil 20 g (0.7 oz) apple […]

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Red Wine Poached Pears (Transparent Pears)

Ingredients: 1 conference pear 750 ml (25 oz) red wine 50 g (75 oz) sugar 5 g (15 oz) cinnamon sticks 1 g (0.035 oz) lemon zest For the confectioner’s custard: 500 ml (25 oz) macerated red […]

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Razor Clams in Citrus Sauce

Ingredients: 300g (10.6 oz) fresh razor clams 50g (1.8 oz) salt 1,000g (1 qt) cold water For the citrus sauce: 80g (2.7 oz) razor clam water One lime Zest of […]

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Blood Orange, Toasted Yogurt and Red Berries

Ingredients: 2 oranges 250g (8 oz) frozen red berries 100g (5 oz) sugar  150g (3 oz) Greek yogurt 20g (7 oz) thickening agent 75g (6 oz) cookies Preparation: For the “toasted” […]

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Sammic trains Woosong University Students at Basque Culinary Center

We have had the chance of training Woosong University studends in vacuum packing and sous-vide cooking techniques. These last two weeks,  a group of 15 students […]

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Time and temperature for eggs

A user has sent this question: Greetings Chef, I would like to make eggs at a low temperature, but I can’t find the data in the […]

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Air appears in the bag during the cooking process, is this normal?

A user asked the following question: Is it normal that during the process of cooking at low temperature more and more air progressively appears in a […]

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Duck breast a l’Orange

Ingredients: Approximately 600 g (1.3 lbs) duck breast 25 g (85 oz) Cointreau or orange liqueur 250 g (5 oz) orange juice 20 g (35 oz ) apple cider vinegar 50 g (75 oz) sugar 400 g (14 oz) duck fond […]

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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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