Cardoon sous-vide with cream of scallions and Iberian ham

Ingredients: 400 g of cardoon thistles 2 spring onions (scallions) 50 g of butter 200 g of cream 100 g of Iberian ham 2 g of […]

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Tolosa sous-vide beans

Ingredients: 500 g of Tolosa beans 1250 ml of water 20 g of salt 10 g of virgin olive oil Basque chilli peppers Kale Preparation: To begin, […]

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ajos confitados

Glazed sous-vide garlic

Ingredients: 20 peeled garlics 300 g of olive oil 5 g of grain pepper Fresh thyme Preparation: To start preparing this recipe of glazed garlic, we add […]

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How should I cook a sea bass?

We received the following question in our “Ask the chef” section.  “Hello. I want to prepare a 6 kg sea bass with butter, parsley in branches, […]

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Temperature and time for veal entrecôte

We have received the following question for our corporate chef, Enrique Fleischmann. “Hello. I have a veal entrecôte of about 900 gr. What time and temperature […]

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Pork ham: Time and temperature

We received the following question in our “Ask the chef” section: “Hello, chef, we are thinking about making a pork ham, first on low and then […]

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