Blog

Raspberry Gazpacho

In this recipe video for raspberry gazpacho, we infuse the raspberries in the SmartVide and blend the ingredients in a TB-2000 blender.

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Regeneration: a practical example

or how to feed 130 people with 2 chefs and 2 immersion circulators We like to show the possibilities of our equipment with facts, as we […]

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Toast with marinated mackerel

Mackerel is an oily so-called “blue” fish that can be prepared in many ways. Abundant in the Basque Country and all along the Cantabrian coast, the […]

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Leeks with potatoes

Commonly known as the “asparagus of the poor”. Leeks cooked sous-vide at a low temperature are a recipe worthy of any restaurant and cuisine. The texture, […]

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King prawns with ginger and caramelised onion

The king prawn is a shellfish found in the seas all over the world. The Mediterranean is home to one of the most appreciated varieties. It […]

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Artichokes with ham sous-vide

The artichoke is a plant native to north Africa, which explains why its production is so localised in countries of the Mediterranean basin such as Italy, […]

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Super Gin and Tonic: a sous-vide recipe

In this very special gin and tonic recipe, we flavour the ice cubes infusioning the tonic water with different spice combinations. Ingredients: 30 cl. tonic water 5 cl. gin For the flavoured […]

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Iced tea with lemon, a la sous-vide

Recipe for iced tea with lemon, prepared with sous-vide cooking technique. Ingredients for the sous-vide tea: 1 l of water 200 g sugar 20 g black […]

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Cochinita pibil (slow-roasted pork) a la sous-vide

Ingredients for the sous-vide cochinita pibil or slow roasted pork: 1 kg pork loin 100 g annatto in paste 200 ml bitter orange juice 200 ml […]

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How to make sous-vide pâté

A user has asked us how to make pâté using sous-vide Response from our chef: It is possible to make sous-vide pâté. There are two ways […]

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How to serve the food hot

A user has asked us: “… I have a problem serving the food hot. I cook sous-vide and plate the food straight after taking it out of […]

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Dry cooking at high temperatures?

We have been asked, from Lausanne, if sous-vide cooking is necessarily linked to steaming or if dry cooking at high temperatures is an option. How about […]

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