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Ham Consommé
Ingredients: 1,000g (2.2 lbs) jamón ibérico bone (ham bone) 150g (5.3 oz) onion 100g (3.5 oz) carrots 100g (3.5 oz) shallots 1.500g (1.6 qt) water 80g (2.8 oz) borage 15g (0.5 oz) sherry […]
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Rack of Lamb with Glazed Carrots
Ingredients: 400 g (14.1 oz) rack of lamb 200 g (7 oz) baby carrots 30 g (1 oz) ginger 50 g (1.8 oz) butter 1 sprig rosemary 1 clove garlic Salt Pepper Oil Preparation: […]
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Can I defrost and cook in the same bag?
A user asked us the following question: If I want to use the sous-vide method on a product that I’ve already vacuum sealed and frozen, can […]
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Sea bream carpaccio
Ingredients: 1 kilo cucumber 500g radish 200g green tomatillos 20g coriander 100g virgin olive oil 1 tbsp salt 1 sea bream pistachios Preparation: For the fermented […]
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Foie gras in jars
In the “Ask our Chef” section, a user posed the following question. Is it possible to cook foie gras in 250g jars in the thermocirculator at […]
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Meats with different cooking times. How can I cook them simultaneously?
A user asked us the following: How can I cook meats which require different cooking times simultaneously? Enrique Fleischmann, our corporate chef, gave the following answer. […]
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