Blog
Regeneration: a practical example
or how to feed 130 people with 2 chefs and 2 immersion circulators We like to show the possibilities of our equipment with facts, as we […]
Read more
Toast with marinated mackerel
Mackerel is an oily so-called “blue” fish that can be prepared in many ways. Abundant in the Basque Country and all along the Cantabrian coast, the […]
Read more
Leeks with potatoes
Commonly known as the “asparagus of the poor”. Leeks cooked sous-vide at a low temperature are a recipe worthy of any restaurant and cuisine. The texture, […]
Read more
King prawns with ginger and caramelised onion
The king prawn is a shellfish found in the seas all over the world. The Mediterranean is home to one of the most appreciated varieties. It […]
Read more
Artichokes with ham sous-vide
The artichoke is a plant native to north Africa, which explains why its production is so localised in countries of the Mediterranean basin such as Italy, […]
Read more
Super Gin and Tonic: a sous-vide recipe
In this very special gin and tonic recipe, we flavour the ice cubes infusioning the tonic water with different spice combinations. Ingredients: 30 cl. tonic water 5 cl. gin For the flavoured […]
Read more