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What is the minimum equipment I need to get started with sous-vide cooking?
I’m going to get started in the sous-vide. What is the minimum equipment I need? The minimum equipment necessary consists of a vacuum packing machine and […]
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Scrambled eggs 2.0: scrambled eggs with mushrooms
A new take on scrambled eggs with mushrooms, which seeks to reinforce the flavour through low sous-vide cooking at a low temperature (this sous-vide cooking leads […]
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Namelaka sponge with sous-vide cooked banana
White chocolate namelaka Ingredients: 170 g of white chocolate 10 g of glucose 115 g of milk 3 g of powdered gelatine 20 ml of water […]
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Scarlet shrimp at 65ºC/149ºF with sauteed artichokes
Cooking shrimp Ingredients: 6 pieces of scarlet shrimp Extra virgin olive oil Salt Peel the shrimp, leaving the head, the last link and the tail. Put […]
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SmartVide8 by Sammic, introduced in Pau, France
SmartVide8, the new sous-vide stirrer circulator developed and manufactured by Sammic that will be available in May/June this year, has been introduced in S.A.P.H.I.R., which has […]
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Fondant recipe using sous-vide technique
We have received a consultation asking for fondant recipe. As we are on a website about sous-vide cooking, we have adapted the recipe to this technique. […]
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