Blog
Mushroom confit with peas
Ingredients 2 mushrooms 30 g of fresh peas 10 ml of meat sauce 200 ml of smooth olive oil 1 clove of garlic 1 sprig of […]
Read more
Shellfish cream royale
Ingredients 400 g of cream of shellfish soup (can be substituted with any purée or cream) 250 g of cream 150 g of pasteurised egg yolk 1 gelatine […]
Read more
Mackerel preserve with herbs
Ingredients: 700 g of fresh mackerel 1 tablespoon of olive oil 3 cloves of garlic 1 sprig of thyme Lemon peel Peppercorns Jars for preserving Preparation: […]
Read more
Marinated rib bites
Ingredients: 1 white pork rib 1 red onion 4 cloves of garlic 1 cinnamon stick 2 bay leaves 1 orange 50 g of Coca Cola 30 […]
Read more
Bones and vacuum bags. How can I solve the problem of broken bags?
One user sent us the following question: How can we solve the problem of broken bags, particularly in products that include large bones, such as beef […]
Read more
Sous-vide leeks with romesco sauce
Ingredients: 500 g of medium-sized leeks (2-3 cm thick) 2 ripe tomatoes 5 cloves of garlic 10 hazelnuts or almonds 25 ml of sherry vinegar 125 […]
Read more