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Grilled hanger steak at 60°C with infused chimichurri sauce
Ingredients: 300 g hanger steak 1 litre water 10 g coarse salt 30 g mild olive oil Chimichurri sauce: 400 g sunflower oil 10 g chopped […]
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Filet mignon: Time and temperature
In our “Ask the Chef” section, we received the following question. “Hello, chef, I am trying to vacuum cook filet mignon, but I can’t find the […]
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Does the bone of a product increase cooking time?
A user asked us the following question through the “Ask the Chef” section: “Hello, chef, does cooking products with bone significantly increase cooking time? I imagine that […]
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How important is weight in sous-vide cooking?
We received the following question in the “Ask the chef” section. “I am just learning about sous-vide and low-temperature cooking and I would like you to […]
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Vacuum bags: which should I choose?
When it comes to vacuum packing, one of the most frequent questions relates to which vacuum bag to choose. How do I know what each type […]
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Corn on the cob at 85 °C
Ingredients 1 fresh cob (300 g) 45 g of Idiazabal cheese 20 g of olive oil 5 g of espelette pepper 1/4 of a lemon (69 […]
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