Blog
Flamenquines at a low temperature – Andalusian style
Ingredients: 2 eggs 100g of Iberian ham 30g of red wine One sprig of dill 80g of wheat flour One egg for beating 100g of breadcrumbs […]
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Glazed beef shank
Ingredients for the shank: 1kg of beef shank 500g of water 25g of salt 80g of butter Ingredients for the vegetables and the purée: 6 Brussel […]
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Chef Nick Whitehouse, in the media again with Sammic sous-vide solutions
The acclaimed chef Nick Whitehouse, from Epping’s Rawsons Restaurant in Sydney’s Northern Suburbs, is in the media again cooking with SmartVide immersion circulators and using a […]
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Temperature and cooking time for cow’s head
Photography: carnesgonzalezshop.com The following question has been received in our ‘ask our chef‘ section: “Hello, I would like to know what the best temperature and time […]
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Marinated king prawns with lime mayonnaise
Ingredients: Marinated king prawns 16 fresh king prawns 30g of fish sauce 2 fresh green chillies Sesame 2 limes in juice 5g of ginger 5g of […]
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Quail salad (Quails pickled in semi-preserve)
Ingredients: 4 quails 100 ml of sherry vinegar 100 ml of white wine 200 ml of olive oil 2 bay leaves 2 garlic cloves 1 carrot […]
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