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	<title>Technique &#8211; Sous Vide Cooking</title>
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		<title>Regeneration at low temperatures</title>
		<link>https://www.sous-vide.cooking/regeneration-at-low-temperatures/</link>
		
		<dc:creator><![CDATA[Amaia Altuna]]></dc:creator>
		<pubDate>Tue, 15 Nov 2016 11:16:11 +0000</pubDate>
				<category><![CDATA[Technique]]></category>
		<category><![CDATA[regeneración]]></category>
		<category><![CDATA[smartvide6]]></category>
		<category><![CDATA[sous vide]]></category>
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					<description><![CDATA[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 [&#8230;]]]></description>
		
		
		
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		<title>Mashed potatoes using the sous-vide</title>
		<link>https://www.sous-vide.cooking/mashed-potatoes-using-the-sous-vide/</link>
		
		<dc:creator><![CDATA[Amaia Altuna]]></dc:creator>
		<pubDate>Tue, 18 Oct 2016 09:53:33 +0000</pubDate>
				<category><![CDATA[FAQ]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Technique]]></category>
		<category><![CDATA[Vegetables]]></category>
		<category><![CDATA[puré]]></category>
		<category><![CDATA[puré de patata]]></category>
		<category><![CDATA[puré de patata al sous-vide]]></category>
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					<description><![CDATA[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 [&#8230;]]]></description>
		
		
		
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		<title>Pasteurisation with the SmartVide</title>
		<link>https://www.sous-vide.cooking/pasteurisation-with-the-smartvide/</link>
		
		<dc:creator><![CDATA[Amaia Altuna]]></dc:creator>
		<pubDate>Wed, 28 Sep 2016 11:45:55 +0000</pubDate>
				<category><![CDATA[FAQ]]></category>
		<category><![CDATA[Technique]]></category>
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					<description><![CDATA[A customer asks us if it is possible to pasteurise the content of glass jars using the SmartVide, and asks for advice on the matter. It is possible [&#8230;]]]></description>
		
		
		
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		<title>Learning for sous-vide</title>
		<link>https://www.sous-vide.cooking/learn-for-sous-vide/</link>
		
		<dc:creator><![CDATA[Amaia Altuna]]></dc:creator>
		<pubDate>Thu, 28 Jul 2016 11:45:07 +0000</pubDate>
				<category><![CDATA[Equipment]]></category>
		<category><![CDATA[FAQ]]></category>
		<category><![CDATA[Technique]]></category>
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					<description><![CDATA[A user asks our chef: ¿could you advice me the first step for use sous-vide the way it is and simple équipements to realise all superbe [&#8230;]]]></description>
		
		
		
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		<title>Perfectly cooked hamburgers with SmartVide</title>
		<link>https://www.sous-vide.cooking/perfectly-cooked-hamburgers-with-smartvide/</link>
		
		<dc:creator><![CDATA[Amaia Azkune]]></dc:creator>
		<pubDate>Tue, 14 Jun 2016 11:30:23 +0000</pubDate>
				<category><![CDATA[Meat]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Technique]]></category>
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					<description><![CDATA[Hamburgers are perhaps one of the most popular dishes all around the world. Although they are not difficult to make, it is not so easy to [&#8230;]]]></description>
		
		
		
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		<title>Regeneration: a practical example</title>
		<link>https://www.sous-vide.cooking/regeneration-a-practical-example/</link>
		
		<dc:creator><![CDATA[Amaia Altuna]]></dc:creator>
		<pubDate>Fri, 27 May 2016 06:52:17 +0000</pubDate>
				<category><![CDATA[Technique]]></category>
		<category><![CDATA[Convención]]></category>
		<category><![CDATA[regeneración]]></category>
		<category><![CDATA[regeneration]]></category>
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					<description><![CDATA[or how to feed 130 people with 2 chefs and 2 immersion circulators We like to show the possibilities of our equipment with facts, as we [&#8230;]]]></description>
		
		
		
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		<title>Mi-cuit foie: traditional vs. sous-vide cooking</title>
		<link>https://www.sous-vide.cooking/mi-cuit-foie-traditional-vs-sous-vide-cooking/</link>
		
		<dc:creator><![CDATA[Amaia Altuna]]></dc:creator>
		<pubDate>Thu, 14 Jan 2016 09:34:17 +0000</pubDate>
				<category><![CDATA[Equipment]]></category>
		<category><![CDATA[Technique]]></category>
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					<description><![CDATA[We compare micuit foie cooking using traditional and sous-vide cooking methods. Chef Iñaki Agirre and Enrique Fleischmann have taken the initiative to compare traditional (oven) and [&#8230;]]]></description>
		
		
		
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		<title>Sous-vide cooked cod (&#8220;Bacalao al pil-pil&#8221;)</title>
		<link>https://www.sous-vide.cooking/sous-vide-cooked-cod-bacalao-al-pil-pil/</link>
		
		<dc:creator><![CDATA[Amaia Altuna]]></dc:creator>
		<pubDate>Thu, 26 Nov 2015 16:32:00 +0000</pubDate>
				<category><![CDATA[Fish]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Technique]]></category>
		<category><![CDATA[bacalao]]></category>
		<category><![CDATA[bacalao a baja temperatura]]></category>
		<category><![CDATA[bacalao al pil pil]]></category>
		<category><![CDATA[bacalao al pil pil a baja temperatura]]></category>
		<category><![CDATA[cod]]></category>
		<category><![CDATA[pil-pil cod]]></category>
		<category><![CDATA[sous-vide cooked cod]]></category>
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					<description><![CDATA[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 [&#8230;]]]></description>
		
		
		
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		<title>Sous-vide steak or rib-eye</title>
		<link>https://www.sous-vide.cooking/sous-vide-steak-or-rib-eye/</link>
		
		<dc:creator><![CDATA[Amaia Altuna]]></dc:creator>
		<pubDate>Thu, 26 Nov 2015 16:12:07 +0000</pubDate>
				<category><![CDATA[Meat]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Technique]]></category>
		<category><![CDATA[chueleta a 50ºc]]></category>
		<category><![CDATA[chuleta]]></category>
		<category><![CDATA[chuleta al sous-vide]]></category>
		<category><![CDATA[rib-eye]]></category>
		<category><![CDATA[ribeye]]></category>
		<category><![CDATA[sous-vide rib-eye]]></category>
		<category><![CDATA[sous-vide steak]]></category>
		<category><![CDATA[steak]]></category>
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					<description><![CDATA[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 [&#8230;]]]></description>
		
		
		
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		<title>Advantages of Sous Vide cooking</title>
		<link>https://www.sous-vide.cooking/advantages-of-sous-vide-cooking/</link>
		
		<dc:creator><![CDATA[Amaia Azkune]]></dc:creator>
		<pubDate>Tue, 08 Jul 2014 09:46:07 +0000</pubDate>
				<category><![CDATA[Technique]]></category>
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					<description><![CDATA[Sous Vide cooking consists of vacuum packing raw products in a hermetically sealed bag and cook it in the same bag at a precisely controlled temperature [&#8230;]]]></description>
		
		
		
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