Recipes

Lumagorri stewed chicken (4 people)

The meat of the chicken is a healthy food that is of high nutritional value, and is very common and popular in our region. That’s why […]

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Cod salad

Cod salad by Enrique Fleischman Ingredients 100 gr of codfish 1 garlic bulb Oil Lettuce leaves Guacamole 5 ripe avocados 1 spring onion 2 lemons 5 coriander […]

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Stuffed rabbit

How to cook stuffed rabbit for 2 persons Ingredients 1 rabbit Fried 2 onions 1 green pepper 50 gr of foie mi cuit 1 egg yolk […]

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Chicken breast toast at 72º

Ingredients for chicken breast ham: 1 chicken breast of 350gr. 50 gr. olive oil 50 gr. of honey 35 gr. of soya Romero Preparation: put all […]

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Sous-vide cooked cod (“Bacalao al pil-pil”)

Bacalao al Pil Pil is a traditional dish from the Basque Country (el Pais Vasco); and is well known all over Spain, and popular with Spaniards […]

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Sous-vide steak or rib-eye

Sous-vide cooking offers a way to cook best quality meat to obtain the ideal cooking result with guaranteed results. Here are a few hints to prepare […]

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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 […]

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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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