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Rabbit casserole with leeks

Ingredients: One whole rabbit, chopped One dried chili, chopped 50 ml cider vingar 50 ml sherry 1 tbs paprika 3 garlic cloves Rosemary Bay leaf Thyme […]

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Pear in red wine

In today’s recipe, our chef Enrique Fleischmann has decided to use the pear as the main ingredient of the dish because it is a fruit that […]

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Salmon with ginger and lime oil

Salmon is one of the richest fish in omega-3 and protein and it is also one of the few that can be found in freshwater as […]

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Barbecued pork ribs

According to our chef Enrique Fleischmann, this is one of the most requested dishes by his restaurant staff because it is easy to prepare and tastes […]

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Wild boar civet

The wild boar is an animal we have always been able to enjoy on our table. When working with vacuums, the aromas and flavours of the […]

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Partridge a la Toledana

Here we have one of the delicacies of our cuisine: the partridge. The partridge is a bird found throughout the peninsula that, in addition, is not […]

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Piña Colada Cannelloni

Thanks to the discovery of America, nowadays we can enjoy many delicious ingredients and the pineapple is one of them. It comes from South America, specifically […]

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Cooking time for meat to be preserved

A user asks us: “ I am going to cook 5 cm thick beef tournedos using sous-vide at 55°C. I would like these tournedos to be […]

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Regeneration at low temperatures

It is well known that  sous vide is perfect for precise cooking and getting the best from the ingredients, with all the organisational, economic and quality advantages […]

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Cooking venison or deer meat

A user asks us about the temperatures for cooking venison or deer meat and would like to know if it can be treated like beef. Our […]

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Sous-vide cooking temperatures for fish

A user asks us what internal temperature a fish needs to be cooked to, so that it will “just” come away from the bones. Here’s our […]

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Mashed potatoes using the sous-vide

A potential customer asks us if it is possible to make mashed potatoes using the sous-vide cooking technique and mashing the potato inside the same cooking […]

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