Aperol-infused strawberries, Espelette pepper and whipped cream

Ingredients: 250 g strawberries 250 g chilled whipping cream 35 g icing sugar 150 g Aperol 100 g orange juice 3 g Espelette pepper 8 g […]

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Grilled hanger steak at 60°C with infused chimichurri sauce

Ingredients: 300 g hanger steak 1 litre water 10 g coarse salt 30 g mild olive oil Chimichurri sauce: 400 g sunflower oil 10 g chopped […]

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Filet mignon: Time and temperature

In our “Ask the Chef” section, we received the following question. “Hello, chef, I am trying to vacuum cook filet mignon, but I can’t find the […]

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Does the bone of a product increase cooking time?

A user asked us the following question through the “Ask the Chef” section: “Hello, chef, does cooking products with bone significantly increase cooking time? I imagine that […]

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How important is weight in sous-vide cooking?

We received the following question in the “Ask the chef” section. “I am just learning about sous-vide and low-temperature cooking and I would like you to […]

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Vacuum bags: which should I choose?

When it comes to vacuum packing, one of the most frequent questions relates to which vacuum bag to choose. How do I know what each type […]

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