<?xml version="1.0" encoding="UTF-8"?><rss version="2.0"
	xmlns:content="http://purl.org/rss/1.0/modules/content/"
	xmlns:wfw="http://wellformedweb.org/CommentAPI/"
	xmlns:dc="http://purl.org/dc/elements/1.1/"
	xmlns:atom="http://www.w3.org/2005/Atom"
	xmlns:sy="http://purl.org/rss/1.0/modules/syndication/"
	xmlns:slash="http://purl.org/rss/1.0/modules/slash/"
	>

<channel>
	<title>sous vide &#8211; Sous Vide Cooking</title>
	<atom:link href="https://www.sous-vide.cooking/pt-pt/tag/sous-vide-pt-pt/feed/" rel="self" type="application/rss+xml" />
	<link>https://www.sous-vide.cooking/pt-pt/</link>
	<description>All about Sous-Vide Cooking: Recipe, Tips, Equipment and more.</description>
	<lastBuildDate>Mon, 14 Jul 2025 13:28:28 +0000</lastBuildDate>
	<language>pt-PT</language>
	<sy:updatePeriod>
	hourly	</sy:updatePeriod>
	<sy:updateFrequency>
	1	</sy:updateFrequency>
	<generator>https://wordpress.org/?v=5.9.12</generator>

<image>
	<url>https://www.sous-vide.cooking/wp-content/uploads/2020/02/favicon.ico</url>
	<title>sous vide &#8211; Sous Vide Cooking</title>
	<link>https://www.sous-vide.cooking/pt-pt/</link>
	<width>32</width>
	<height>32</height>
</image> 
	<item>
		<title>Aprenda sous-vide com Enrique Fleischmann e a Sammic</title>
		<link>https://www.sous-vide.cooking/pt-pt/aprenda-sous-vide-com-enrique-fleischmann-e-a-sammic/</link>
		
		<dc:creator><![CDATA[Eider Bereziartua]]></dc:creator>
		<pubDate>Tue, 15 Jul 2025 21:19:58 +0000</pubDate>
				<category><![CDATA[Events]]></category>
		<category><![CDATA[Técnica]]></category>
		<category><![CDATA[sous vide]]></category>
		<category><![CDATA[sous-vide cooking]]></category>
		<guid isPermaLink="false">https://www.sous-vide.cooking/?p=24947</guid>

					<description><![CDATA[Gostaria de melhorar a conservação dos seus produtos? Interessa-lhe cozinhar com maior precisão, rentabilidade e segurança alimentar? Procura tirar o máximo partido dos seus equipamentos sous-vide? [&#8230;]]]></description>
		
		
		
			</item>
		<item>
		<title>Brownie aromatizado com malagueta fresca</title>
		<link>https://www.sous-vide.cooking/pt-pt/brownie-aromatizado-com-malagueta-fresca/</link>
		
		<dc:creator><![CDATA[Eider Bereziartua]]></dc:creator>
		<pubDate>Thu, 01 Aug 2024 08:10:41 +0000</pubDate>
				<category><![CDATA[Frutas e outros]]></category>
		<category><![CDATA[Receitas]]></category>
		<category><![CDATA[receta]]></category>
		<category><![CDATA[sous vide]]></category>
		<category><![CDATA[sous-vide cooking]]></category>
		<guid isPermaLink="false">https://www.sous-vide.cooking/?p=24677</guid>

					<description><![CDATA[Ingredientes 150 g de farinha 340 g de manteiga à temperatura ambiente 24 g de malagueta fresca 560 g de açúcar 150 g de cacau em [&#8230;]]]></description>
		
		
		
			</item>
		<item>
		<title>Óleos infundidos em frascos a baixa temperatura</title>
		<link>https://www.sous-vide.cooking/pt-pt/oleos-infundidos-em-frascos-a-baixa-temperatura/</link>
		
		<dc:creator><![CDATA[Eider Bereziartua]]></dc:creator>
		<pubDate>Thu, 13 Apr 2023 09:23:13 +0000</pubDate>
				<category><![CDATA[Frutas e outros]]></category>
		<category><![CDATA[Receitas]]></category>
		<category><![CDATA[Óleo]]></category>
		<category><![CDATA[óleos infundidos]]></category>
		<category><![CDATA[receita]]></category>
		<category><![CDATA[sous vide]]></category>
		<category><![CDATA[tarros de cristal]]></category>
		<guid isPermaLink="false">https://www.sous-vide.cooking/?p=23840</guid>

					<description><![CDATA[Ingredientes: Azeite com infusão de curcuma 1 frasco de vidro com tampa 70&#160;g de azeite suave 55&#160;g de curcuma fresca Azeite com infusão de canela 1 [&#8230;]]]></description>
		
		
		
			</item>
		<item>
		<title>Pá de porco ibérico aromatizada a vácuo</title>
		<link>https://www.sous-vide.cooking/pt-pt/pa-de-porco-iberico-aromatizada-a-vacuo/</link>
		
		<dc:creator><![CDATA[Eider Bereziartua]]></dc:creator>
		<pubDate>Thu, 29 Dec 2022 09:08:24 +0000</pubDate>
				<category><![CDATA[Carnes]]></category>
		<category><![CDATA[Receitas]]></category>
		<category><![CDATA[pá de porco]]></category>
		<category><![CDATA[porco ibérico]]></category>
		<category><![CDATA[receta]]></category>
		<category><![CDATA[sous vide]]></category>
		<guid isPermaLink="false">https://www.sous-vide.cooking/?p=23458</guid>

					<description><![CDATA[Ingredientes 200&#160;g de pá de porco (4 cm de espessura) 2 alhos (7&#160;g) 5&#160;g de cebolinho fresco picado 3&#160;g de pimenta preta moída 15&#160;g de alecrim [&#8230;]]]></description>
		
		
		
			</item>
		<item>
		<title>Rabanada embebida em cardamomo, fava tonka e laranja</title>
		<link>https://www.sous-vide.cooking/pt-pt/rabanada-embebida-em-cardamomo-fava-tonka-e-laranja/</link>
		
		<dc:creator><![CDATA[Eider Bereziartua]]></dc:creator>
		<pubDate>Thu, 19 May 2022 09:22:30 +0000</pubDate>
				<category><![CDATA[Frutas e outros]]></category>
		<category><![CDATA[Receitas]]></category>
		<category><![CDATA[rabanada embebida]]></category>
		<category><![CDATA[receta]]></category>
		<category><![CDATA[sous vide]]></category>
		<guid isPermaLink="false">https://www.sous-vide.cooking/?p=22899</guid>

					<description><![CDATA[Ingredientes: 1 pão brioche 500&#160;g de leite 100&#160;g de natas 60&#160;g de açúcar 10&#160;g de cardamomo 1 fava tonka 1 laranja Açúcar para caramelizar Preparação: Para [&#8230;]]]></description>
		
		
		
			</item>
		<item>
		<title>Tonkotsu ramen</title>
		<link>https://www.sous-vide.cooking/pt-pt/tonkotsu-ramen/</link>
		
		<dc:creator><![CDATA[Eider Bereziartua]]></dc:creator>
		<pubDate>Thu, 12 May 2022 09:45:35 +0000</pubDate>
				<category><![CDATA[Frutas e outros]]></category>
		<category><![CDATA[Receitas]]></category>
		<category><![CDATA[receita]]></category>
		<category><![CDATA[receta]]></category>
		<category><![CDATA[sous vide]]></category>
		<guid isPermaLink="false">https://www.sous-vide.cooking/?p=22883</guid>

					<description><![CDATA[Ingredientes: 2 kg de ossos de porco 1 perna de porco 3 litros de água 5 alhos descascados 1 cebola 50 g de soja 4&#160;ovos 100 [&#8230;]]]></description>
		
		
		
			</item>
		<item>
		<title>Salada marinada</title>
		<link>https://www.sous-vide.cooking/pt-pt/salada-marinada/</link>
		
		<dc:creator><![CDATA[Eider Bereziartua]]></dc:creator>
		<pubDate>Thu, 24 Mar 2022 10:02:57 +0000</pubDate>
				<category><![CDATA[Receitas]]></category>
		<category><![CDATA[Verduras]]></category>
		<category><![CDATA[sous vide]]></category>
		<guid isPermaLink="false">https://www.sous-vide.cooking/?p=22661</guid>

					<description><![CDATA[Ingredientes: 400 g de batata 200 g de cenouras 20 g de oloroso (vinho) 10&#160;g de vinagre de xerez Casca de limão 50&#160;g de cebolinha 100 [&#8230;]]]></description>
		
		
		
			</item>
		<item>
		<title>Cardo sous-vide com creme de cebolinha e presunto ibérico</title>
		<link>https://www.sous-vide.cooking/pt-pt/cardo-sous-vide-com-creme-de-cebolinha-e-presunto-iberico/</link>
		
		<dc:creator><![CDATA[Eider Bereziartua]]></dc:creator>
		<pubDate>Thu, 03 Mar 2022 09:50:07 +0000</pubDate>
				<category><![CDATA[Receitas]]></category>
		<category><![CDATA[Verduras]]></category>
		<category><![CDATA[Cardo]]></category>
		<category><![CDATA[receita]]></category>
		<category><![CDATA[sous vide]]></category>
		<guid isPermaLink="false">https://www.sous-vide.cooking/?p=22623</guid>

					<description><![CDATA[Ingredientes: 400 g de cardo 2 cebolinhas 50 g de manteiga 200&#160;g de natas 100 g de presunto ibérico 2 g de noz-moscada Sal Pimenta Preparação: [&#8230;]]]></description>
		
		
		
			</item>
		<item>
		<title>Feijões de Tolosa sous-vide</title>
		<link>https://www.sous-vide.cooking/pt-pt/feijoes-de-tolosa-sous-vide/</link>
		
		<dc:creator><![CDATA[Eider Bereziartua]]></dc:creator>
		<pubDate>Thu, 24 Feb 2022 09:40:03 +0000</pubDate>
				<category><![CDATA[Frutas e outros]]></category>
		<category><![CDATA[Receitas]]></category>
		<category><![CDATA[sous vide]]></category>
		<guid isPermaLink="false">https://www.sous-vide.cooking/?p=22607</guid>

					<description><![CDATA[Ingredientes: 500 g de feijão de Tolosa 1250 ml de água 20&#160;g de sal 10&#160;g de azeite virgem Pimentos (malaguetas) Couve-galega Preparação: Para começar, deixe o [&#8230;]]]></description>
		
		
		
			</item>
		<item>
		<title>Moela de vitela glaceada com xerez</title>
		<link>https://www.sous-vide.cooking/pt-pt/moela-de-vitela-glaceada-com-xerez/</link>
		
		<dc:creator><![CDATA[Eider Bereziartua]]></dc:creator>
		<pubDate>Tue, 17 Aug 2021 08:30:56 +0000</pubDate>
				<category><![CDATA[Carnes]]></category>
		<category><![CDATA[Receitas]]></category>
		<category><![CDATA[moela de vitela]]></category>
		<category><![CDATA[receita]]></category>
		<category><![CDATA[sous vide]]></category>
		<guid isPermaLink="false">https://www.sous-vide.cooking/?p=21805</guid>

					<description><![CDATA[Ingredientes: 1 moela de vitela 200 ml de caldo de vitela escuro 50 ml de aroma 50 g de cebola francesa Preparação: Para preparar esta receita [&#8230;]]]></description>
		
		
		
			</item>
	</channel>
</rss>
