Sous Vide news blogSous Vide Cooking

Minestrone at 80 ºC / 176ºF

Minestrone is a speciality of Italian cuisine. The most common ingredients are beans, onions, celery, carrots and tomatoes (all finely chopped). But there is no set […]

22 February, 2016

Recipes Vegetables

Lumagorri stewed chicken (4 people)

The meat of the chicken is a healthy food that is of high nutritional value, and is very common and popular in our region. That’s why […]

15 February, 2016

Meat Recipes

SmartVide 8 Plus features on video

We present to you the advanced features and the mode of uses for the new SmartVide 8 Plus, commercial high-precision stirrer circulator, reliable, user-friendly and portable, […]

28 January, 2016

Equipment

Cod salad

Cod salad by Enrique Fleischman Ingredients 100 gr of codfish 1 garlic bulb Oil Lettuce leaves Guacamole 5 ripe avocados 1 spring onion 2 lemons 5 coriander […]

25 January, 2016

Fish Recipes

Stuffed rabbit

How to cook stuffed rabbit for 2 persons Ingredients 1 rabbit Fried 2 onions 1 green pepper 50 gr of foie mi cuit 1 egg yolk […]

19 January, 2016

Recipes

Mi-cuit foie: traditional vs. sous-vide cooking

We compare micuit foie cooking using traditional and sous-vide cooking methods. Chef Iñaki Agirre and Enrique Fleischmann have taken the initiative to compare traditional (oven) and […]

14 January, 2016

Equipment Technique

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