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Why do asparagus lose their texture?
In the Ask our Chef section we have received the following question: “I have a question regarding asparagus. I place them in a vacuum bag with […]
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Hake with kokotxas, parsley sauce and clams
Ingredients: 1 hake loin weighing about 220 g 2 hake kokotxas (throat muscles) 3 fine Galician clams Parsley Sauce Parsley pesto Chopped parsley Olive oil Salt […]
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Cured pork loin sandwich
Ingredients: A pork loin weighing approximately 1 kg 1 kg coarse salt 200 g sugar 130 g paprika 20 g dried oregano To assemble: Pitta breads […]
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Warm salad
Ingredients: 100 g mixed salad leaves 4 clams 4 langoustines 4 prawns 4 king prawns 50 g octopus 150 ml fish stock 8 small chunks of […]
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Pork knuckle with vegetables
Ingredients: One pork knuckle One cinnamon stick 2 bay leaves 200 g cabbage 100 g leek 80 g green beans 250 Brussels sprouts 50 g carrots […]
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Must food be frozen after vacuum cooking?
In the “Ask our chef“ section, a user posed the following question: Is it necessary to freeze any kind of meat and/or fish after vacuum cooking? […]
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