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Sous-Vide Temperature & Time Guide for Meat Recipes
Meat Sous-Vide Recipes
Cheddar cheese burger
Ingredients: 200 g minced beef 80 g chopped streaky bacon 1 egg yolk Salt Pepper 1 tbsp mustard 1 tbsp ketchup 1 hamburger bun 1 tomato […]
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Rabbit casserole with leeks
Ingredients: One whole rabbit, chopped One dried chili, chopped 50 ml cider vingar 50 ml sherry 1 tbs paprika 3 garlic cloves Rosemary Bay leaf Thyme […]
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Barbecued pork ribs
According to our chef Enrique Fleischmann, this is one of the most requested dishes by his restaurant staff because it is easy to prepare and tastes […]
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Wild boar civet
The wild boar is an animal we have always been able to enjoy on our table. When working with vacuums, the aromas and flavours of the […]
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Partridge a la Toledana
Here we have one of the delicacies of our cuisine: the partridge. The partridge is a bird found throughout the peninsula that, in addition, is not […]
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Kentucky-style chicken wings 2.0
Ingredients for the marinade: Chicken wings cleaned and cut in two 10 g sweet paprika 3 g ground cayenne pepper 50 g grated spring onion 5 […]
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