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Is it possible to make broths and stocks with vacuum packaging?
A user asked us the following question in the Ask the Chef section. “Is it possible to make broths and stocks with vacuum packaging?” This is how […]
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Differences in temperatures and time
We have received the following question in the Ask the Chef section. “My question is about the differences in Temperatures and Time between the tables, recipes, forums, books, […]
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How can I blast-chill without a professional chiller?
A user asked us the following question. “I would like to learn what is the entire process for blast-chilling without a blast chiller and the temperatures and time I […]
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Time and temperature: Beef snout and pig’s ear
In our Ask the Chef section, we received the following question: “Hello, chef, I wanted to know the time and temperature for a large beef snout, […]
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Duck confit ingot
Ingredients: 1 tin of duck confit 100 g duck gravy 60 g of rocket Oil Vinegar Salt Preparation: To prepare this duck confit ingot recipe, start by […]
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Spiced sous-vide aubergine
Ingredients: 1 aubergine 30 g tajín condiment 50 g fresh cream 3 g of cumin 2 g of ginger 1 g of oregano 5 g of […]
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