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	<title>receta &#8211; Sous Vide Cooking</title>
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	<title>receta &#8211; Sous Vide Cooking</title>
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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>
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		<category><![CDATA[begihandi]]></category>
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					<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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		<title>Beetroot-infused Salmon</title>
		<link>https://www.sous-vide.cooking/beetroot-infused-salmon/</link>
		
		<dc:creator><![CDATA[Eider Bereziartua]]></dc:creator>
		<pubDate>Thu, 07 Nov 2024 10:45:13 +0000</pubDate>
				<category><![CDATA[Fish]]></category>
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		<category><![CDATA[Uncategorized]]></category>
		<category><![CDATA[receta]]></category>
		<category><![CDATA[Salmon]]></category>
		<guid isPermaLink="false">https://www.sous-vide.cooking/?p=24884</guid>

					<description><![CDATA[Ingredients: 240 g of cleaned salmon 180 g of cooked beetroot 50 g of water 220 g of crème fraîche 3 g of salt 2 g [&#8230;]]]></description>
		
		
		
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		<title>Vitello tonnato</title>
		<link>https://www.sous-vide.cooking/vitello-tonnato/</link>
		
		<dc:creator><![CDATA[Eider Bereziartua]]></dc:creator>
		<pubDate>Wed, 30 Oct 2024 08:20:05 +0000</pubDate>
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					<description><![CDATA[Ingredients: Sauce 300 g natural bonito (tuna) 45 g salted anchovies 200 g mayonnaise 100 g cream 30 g Dijon mustard 90 g capers 2 g [&#8230;]]]></description>
		
		
		
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		<title>Irish coffee with tonka bean infused cream</title>
		<link>https://www.sous-vide.cooking/irish-coffee-with-tonka-bean-infused-cream/</link>
		
		<dc:creator><![CDATA[Eider Bereziartua]]></dc:creator>
		<pubDate>Thu, 08 Aug 2024 08:13:07 +0000</pubDate>
				<category><![CDATA[Fruit and others]]></category>
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		<category><![CDATA[Infused cream]]></category>
		<category><![CDATA[irish coffee]]></category>
		<category><![CDATA[receta]]></category>
		<category><![CDATA[sous vide]]></category>
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					<description><![CDATA[Ingredients 40 g of espresso 30 g of burnt whisky 22 g of brown sugar 120 g of cream (30% fat) 2 g of tonka bean [&#8230;]]]></description>
		
		
		
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		<title>Chilli-infused brownie</title>
		<link>https://www.sous-vide.cooking/chilli-infused-brownie/</link>
		
		<dc:creator><![CDATA[Eider Bereziartua]]></dc:creator>
		<pubDate>Thu, 01 Aug 2024 08:10:11 +0000</pubDate>
				<category><![CDATA[Fruit and others]]></category>
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		<category><![CDATA[brownie]]></category>
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		<category><![CDATA[receta]]></category>
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		<guid isPermaLink="false">https://www.sous-vide.cooking/?p=24673</guid>

					<description><![CDATA[Ingredients 150 g of flour 340 g of room temperature butter 24 g of fresh chilli 560 g of sugar 150 g of cocoa powder 200 [&#8230;]]]></description>
		
		
		
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		<title>Glazed sous vide chicken wings</title>
		<link>https://www.sous-vide.cooking/glazed-sous-vide-chicken-wings/</link>
		
		<dc:creator><![CDATA[Eider Bereziartua]]></dc:creator>
		<pubDate>Thu, 25 Jul 2024 08:33:57 +0000</pubDate>
				<category><![CDATA[Meat]]></category>
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		<category><![CDATA[Chicken]]></category>
		<category><![CDATA[receta]]></category>
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		<category><![CDATA[wings]]></category>
		<guid isPermaLink="false">https://www.sous-vide.cooking/?p=24634</guid>

					<description><![CDATA[Ingredients 1 kg of chicken wings 20 g of garlic powder 5 g of oregano 5 g of black pepper 5 g of paprika 20 g [&#8230;]]]></description>
		
		
		
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		<title>Squid in its ink</title>
		<link>https://www.sous-vide.cooking/squid-in-its-ink/</link>
		
		<dc:creator><![CDATA[Eider Bereziartua]]></dc:creator>
		<pubDate>Thu, 11 Jul 2024 08:32:00 +0000</pubDate>
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		<category><![CDATA[Shellfish]]></category>
		<category><![CDATA[receta]]></category>
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		<category><![CDATA[sous-vide cooking]]></category>
		<guid isPermaLink="false">https://www.sous-vide.cooking/?p=24588</guid>

					<description><![CDATA[Ingredients 1 squid 1 green pepper 1 spring onion 1 clove of garlic 50 g of brandy 50 g of white wine 30 g of squid [&#8230;]]]></description>
		
		
		
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		<title>Korean beef ribs</title>
		<link>https://www.sous-vide.cooking/korean-beef-ribs/</link>
		
		<dc:creator><![CDATA[Eider Bereziartua]]></dc:creator>
		<pubDate>Thu, 27 Jun 2024 08:19:29 +0000</pubDate>
				<category><![CDATA[Meat]]></category>
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		<category><![CDATA[receta]]></category>
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		<guid isPermaLink="false">https://www.sous-vide.cooking/?p=24545</guid>

					<description><![CDATA[Ingredients 2 kg of beef ribs 300 g of oyster sauce 50 g of garlic 40 g of sugar 15 g of ginger 8 g of [&#8230;]]]></description>
		
		
		
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		<title>Frozen caramel cream</title>
		<link>https://www.sous-vide.cooking/frozen-caramel-cream/</link>
		
		<dc:creator><![CDATA[Eider Bereziartua]]></dc:creator>
		<pubDate>Thu, 20 Jun 2024 08:45:29 +0000</pubDate>
				<category><![CDATA[Fruit and others]]></category>
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		<category><![CDATA[caramel]]></category>
		<category><![CDATA[Cream]]></category>
		<category><![CDATA[receta]]></category>
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					<description><![CDATA[Ingredients 275 g of sugar 100 g of water for the caramel 650 g of milk 150 g of cream 45 g of powdered milk 5 [&#8230;]]]></description>
		
		
		
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		<title>Cheddar and cooked ham stuffed chicken thigh</title>
		<link>https://www.sous-vide.cooking/cheddar-and-cooked-ham-stuffed-chicken-thigh/</link>
		
		<dc:creator><![CDATA[Eider Bereziartua]]></dc:creator>
		<pubDate>Thu, 13 Jun 2024 08:30:16 +0000</pubDate>
				<category><![CDATA[Meat]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Chicken]]></category>
		<category><![CDATA[receta]]></category>
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		<category><![CDATA[sous vide]]></category>
		<category><![CDATA[Stuffed]]></category>
		<guid isPermaLink="false">https://www.sous-vide.cooking/?p=24497</guid>

					<description><![CDATA[Ingredients 2 whole chicken thighs 200 g of cheddar 100 g of cooked ham Preparation Debone the chicken thighs. Season the thighs with salt and pepper [&#8230;]]]></description>
		
		
		
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