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Low temperature egg with vegetable pisto
Ingredients: Courgettes Aubergine Green pepper Red pepper Crushed tomato Eggs Salt Pepper Plantain banana Spicy paprika Preparation: Firstly, we would like to point out in this […]
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Frothy coconut ice cream
Ingredients: 300g of sheep’s milk 125g of coconut in soluble powder 10g of resource 3g of Sucrose Ester Preparation: To make a frothy coconut ice cream, […]
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Glazed beef ribs
Ingredients: Beef ribs about 3 kg approximately 50 g brown sugar 50 g maple syrup 50 g BBQ sauce 30 g dijon mustard 50 g bourbon […]
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Catalan crème brûlée of almond praline
The use of vacuum in this recipe results in a pasteurised product without problems. This is because this technique enables the temperature to be controlled throughout […]
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The vacuum level in the pears in wine recipe
In our ‘Ask our chef‘ section we received a double question regarding our pears in red wine recipe using the sous-vide method, specifically concerning the vacuum […]
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Meat-filled Baos with pineapple and jalapeños
Baos (steamed dumplings) 90g of butter 360g of whole milk 15g of dried yeast 720g of strong flour 70g of sugar 10g of salt 4g yeast […]
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