Recipes
Seasonal Fruits and Sous-Vide cooking: ideas and advantages
Improved aromas, enhanced flavors, a better texture and a longer preservation of seasonal fruits thanks to sous-vide cooking We have created a new video, where we show you […]
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Pineapple at 70ºC / 158ºF, Coconut and Rum
Pineapple cooked at low temperature, infused and aromatised 60 g / 2 oz of pineapple, cleaned and chopped into pieces 10 g / 1/3 oz butter […]
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Octopus 77ºC / 171ºF recipe
For the octopus: 1 fresh octopus of 1,800 g Salt 10 g Guajillo chilli 2 g Mexican pepper For the glazed potatoes: 2 potatoes of 50 […]
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Gastronomy & Innovation: Pintxo Genius 2.0
Gastronomy is recognized by everybody, as one of the cradles of innovation in Spain. The 2015 edition of The Genie Award CMVocento granted, took place on April 9th […]
Read more 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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