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		<title>Pear chutney</title>
		<link>https://www.sous-vide.cooking/pear-chutney/</link>
		
		<dc:creator><![CDATA[Eider Bereziartua]]></dc:creator>
		<pubDate>Wed, 07 Oct 2026 08:35:00 +0000</pubDate>
				<category><![CDATA[Fruit and others]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Pera]]></category>
		<category><![CDATA[receta]]></category>
		<category><![CDATA[sous-vide cooking]]></category>
		<guid isPermaLink="false">https://www.sous-vide.cooking/?p=25313</guid>

					<description><![CDATA[Ingredients 350 g Blanquilla pear 20 g white pepper 50 g apple cider vinegar 15 g onion powder 30 g olive oil 10 g cinnamon 10 [&#8230;]]]></description>
		
		
		
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		<title>Vacuum-packed plum jam</title>
		<link>https://www.sous-vide.cooking/vacuum-packed-plum-jam/</link>
		
		<dc:creator><![CDATA[Eider Bereziartua]]></dc:creator>
		<pubDate>Wed, 30 Sep 2026 08:15:00 +0000</pubDate>
				<category><![CDATA[Fruit and others]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[jam]]></category>
		<category><![CDATA[Plum]]></category>
		<category><![CDATA[receta]]></category>
		<category><![CDATA[recipe]]></category>
		<guid isPermaLink="false">https://www.sous-vide.cooking/?p=25258</guid>

					<description><![CDATA[Ingredients 500 g plums 200 g sugar 1 vanilla pod Preparation 1. Cut the plums and remove the stones. 2. Place the plums in a vacuum [&#8230;]]]></description>
		
		
		
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		<title>Classic flan at 85 °C</title>
		<link>https://www.sous-vide.cooking/classic-flan-at-85-c/</link>
		
		<dc:creator><![CDATA[Eider Bereziartua]]></dc:creator>
		<pubDate>Wed, 23 Sep 2026 08:34:00 +0000</pubDate>
				<category><![CDATA[Fruit and others]]></category>
		<category><![CDATA[Recipes]]></category>
		<guid isPermaLink="false">https://www.sous-vide.cooking/?p=25210</guid>

					<description><![CDATA[Ingredients 300 g milk 160 g egg 70 g sugar 3 g vanilla pod 60 g sugar for the caramel Preparation 1. Make the caramel with [&#8230;]]]></description>
		
		
		
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		<title>Tomato and basil quiche in a jar</title>
		<link>https://www.sous-vide.cooking/tomato-and-basil-quiche-in-a-jar/</link>
		
		<dc:creator><![CDATA[Eider Bereziartua]]></dc:creator>
		<pubDate>Fri, 18 Sep 2026 08:15:00 +0000</pubDate>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Vegetables]]></category>
		<category><![CDATA[Quiche]]></category>
		<category><![CDATA[receta]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[sous-vide]]></category>
		<guid isPermaLink="false">https://www.sous-vide.cooking/?p=25174</guid>

					<description><![CDATA[Ingredients 265 g egg 245 g cream 2 g salt 1 g pepper 40 g cherry tomatoes 5 g fresh basil Preparation Place the eggs, cream, [&#8230;]]]></description>
		
		
		
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		<title>How to prepare Soria-style torrezno starting with sous-vide cooking?</title>
		<link>https://www.sous-vide.cooking/soria-torrezno-sous-vide/</link>
		
		<dc:creator><![CDATA[Eider Bereziartua]]></dc:creator>
		<pubDate>Wed, 09 Sep 2026 08:40:00 +0000</pubDate>
				<category><![CDATA[FAQ]]></category>
		<category><![CDATA[Soria-style torrezno]]></category>
		<category><![CDATA[sous-vide]]></category>
		<category><![CDATA[Torrezno]]></category>
		<guid isPermaLink="false">https://www.sous-vide.cooking/?p=25076</guid>

					<description><![CDATA[In the “Ask the chef” section, we received the following question: “I want to prepare Soria-style torrezno starting with sous-vide cooking. What time and temperature should [&#8230;]]]></description>
		
		
		
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		<title>Vacuum-packed blueberry jam</title>
		<link>https://www.sous-vide.cooking/vacuum-packed-blueberry-jam/</link>
		
		<dc:creator><![CDATA[Eider Bereziartua]]></dc:creator>
		<pubDate>Wed, 02 Sep 2026 09:15:00 +0000</pubDate>
				<category><![CDATA[Fruit and others]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[blueberry]]></category>
		<category><![CDATA[jam]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[sous-vide]]></category>
		<guid isPermaLink="false">https://www.sous-vide.cooking/?p=25110</guid>

					<description><![CDATA[Ingredients 250 g blueberries 15 g lemon juice 180 g sugar 6 g lemon zest Preparation 1. Wash the blueberries and drain them well. 2. Place [&#8230;]]]></description>
		
		
		
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		<title>Can food be frozen after cooking it sous-vide?</title>
		<link>https://www.sous-vide.cooking/freeze-food-after-cooking-sous-vide/</link>
		
		<dc:creator><![CDATA[Eider Bereziartua]]></dc:creator>
		<pubDate>Thu, 23 Jul 2026 09:00:00 +0000</pubDate>
				<category><![CDATA[FAQ]]></category>
		<category><![CDATA[freezing]]></category>
		<category><![CDATA[sous-vide cooking]]></category>
		<guid isPermaLink="false">https://www.sous-vide.cooking/?p=25034</guid>

					<description><![CDATA[In the “Ask the chef” section, we received the following question: “I have cooked pork ribs sous-vide and would like to freeze them. Can I do [&#8230;]]]></description>
		
		
		
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		<title>Does altitude change sous-vide cooking times?</title>
		<link>https://www.sous-vide.cooking/does-altitude-change-sous-vide-cooking-times/</link>
		
		<dc:creator><![CDATA[Eider Bereziartua]]></dc:creator>
		<pubDate>Thu, 09 Jul 2026 08:40:00 +0000</pubDate>
				<category><![CDATA[FAQ]]></category>
		<category><![CDATA[sous vide]]></category>
		<guid isPermaLink="false">https://www.sous-vide.cooking/?p=25007</guid>

					<description><![CDATA[A common question among those cooking sous-vide in high-altitude areas is whether cooking times and temperatures need to be adjusted. For example, in places located more [&#8230;]]]></description>
		
		
		
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		<title>Learn sous-vide with Enrique Fleischmann and Sammic</title>
		<link>https://www.sous-vide.cooking/learn-sous-vide-with-enrique-fleischmann-and-sammic/</link>
		
		<dc:creator><![CDATA[Eider Bereziartua]]></dc:creator>
		<pubDate>Tue, 15 Jul 2025 08:19:10 +0000</pubDate>
				<category><![CDATA[Events]]></category>
		<category><![CDATA[Experiences]]></category>
		<category><![CDATA[Enrique Fleischmann]]></category>
		<category><![CDATA[formación]]></category>
		<category><![CDATA[free course]]></category>
		<category><![CDATA[sous vide]]></category>
		<category><![CDATA[sous-vide cooking]]></category>
		<category><![CDATA[training]]></category>
		<guid isPermaLink="false">https://www.sous-vide.cooking/?p=24940</guid>

					<description><![CDATA[Do you want to improve the shelf life of your products? Are you interested in cooking with greater precision, efficiency and food safety? Looking to make [&#8230;]]]></description>
		
		
		
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		<title>Black rice with Begihandi</title>
		<link>https://www.sous-vide.cooking/black-rice-with-begihandi/</link>
		
		<dc:creator><![CDATA[Eider Bereziartua]]></dc:creator>
		<pubDate>Thu, 14 Nov 2024 08:21:14 +0000</pubDate>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Shellfish]]></category>
		<category><![CDATA[begihandi]]></category>
		<category><![CDATA[Black rice]]></category>
		<category><![CDATA[receta]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[rice]]></category>
		<guid isPermaLink="false">https://www.sous-vide.cooking/?p=24909</guid>

					<description><![CDATA[Ingredients: 450 g of chopped begihaundi (giant squid) 220 g of onion 150 g of green pepper 20 g of peeled garlic 14 g of squid [&#8230;]]]></description>
		
		
		
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