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Classic flan at 85 °C
Ingredients 300 g milk 160 g egg 70 g sugar 3 g vanilla pod 60 g sugar for the caramel Preparation 1. Make the caramel with […]
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Tomato and basil quiche in a jar
Ingredients 265 g egg 245 g cream 2 g salt 1 g pepper 40 g cherry tomatoes 5 g fresh basil Preparation Place the eggs, cream, […]
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How to prepare Soria-style torrezno starting with sous-vide cooking?
In the “Ask the chef” section, we received the following question: “I want to prepare Soria-style torrezno starting with sous-vide cooking. What time and temperature should […]
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Vacuum-packed blueberry jam
Ingredients 250 g blueberries 15 g lemon juice 180 g sugar 6 g lemon zest Preparation 1. Wash the blueberries and drain them well. 2. Place […]
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Can food be frozen after cooking it sous-vide?
In the “Ask the chef” section, we received the following question: “I have cooked pork ribs sous-vide and would like to freeze them. Can I do […]
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Does altitude change sous-vide cooking times?
A common question among those cooking sous-vide in high-altitude areas is whether cooking times and temperatures need to be adjusted. For example, in places located more […]
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