All Sous-Vide Recipes
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 […]
Read moreLow-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 […]
Read moreRegeneration of food by sous vide
Regeneration of food is a process aimed to maintain the quality of food, trying to raise to natural temperature the blast chilled, frozen or quickly packaged […]
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