The wild boar is an animal we have always been able to enjoy on our table. When working with vacuums, the aromas and flavours of the […]
Read moreHere we have one of the delicacies of our cuisine: the partridge. The partridge is a bird found throughout the peninsula that, in addition, is not […]
Read moreThanks to the discovery of America, nowadays we can enjoy many delicious ingredients and the pineapple is one of them. It comes from South America, specifically […]
Read moreA user asks us: “ I am going to cook 5 cm thick beef tournedos using sous-vide at 55°C. I would like these tournedos to be […]
Read moreIt is well known that sous vide is perfect for precise cooking and getting the best from the ingredients, with all the organisational, economic and quality advantages […]
Read moreA user asks us about the temperatures for cooking venison or deer meat and would like to know if it can be treated like beef. Our […]
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