Recipes

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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Scarlet shrimp at 65ºC/149ºF with sauteed artichokes

Cooking shrimp Ingredients: 6 pieces of scarlet shrimp Extra virgin olive oil Salt Peel the shrimp, leaving the head, the last link and the tail. Put […]

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Fondant recipe using sous-vide technique

We have received a consultation asking for fondant recipe. As we are on a website about sous-vide cooking, we have adapted the recipe to this technique. […]

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Iberian pork sirloin with pink and black pepper

Cooking temperature: 60.5 ºC / 141ºF Cooking time: 20 min Ingredients for 2 people For the pork with peppers 1 young iberian pork sirloin (400 g) […]

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Strawberry cream at 75ºC / 167ºF, cava jelly and seasonal red fruits

Ingredients for 2 people For the strawberry cream at low temperature 200 g fresh strawberries 300 g fresh cream 80 g sugar For the cava jelly […]

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Cured chicken carpaccio and mustard seeds

Ingredients for 2 people For the cured chicken 1 chicken breast of approx. 200 g 250 g coarse salt 50 g sugar 8 g dried herbs […]

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Hake fillets flavored with garlic and bay

With this post we show you a recipe using SAMMIC Equipment. This time we are going to prepare hake fillets flavored with garlic and bay using the […]

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Low-temperature boiled egg with pea puree recipe

In this recipe, our friends Elisha Ben-Haim and Ruth Selby prepare a low temperature boiled egg with pea puree. This recipe has been prepared using Sammic equipment: Sous […]

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