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 […]
Read moreA 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 […]
Read moreDo 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 […]
Read moreIngredients: 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 […]
Read moreIngredients: 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 […]
Read moreIngredients: 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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