Pear chutney

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 […]

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Can food be frozen after cooking it sous-vide?

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 […]

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Learn sous-vide with Enrique Fleischmann and Sammic

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 […]

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Vitello tonnato

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 […]

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Macedonia and granita of infused fruits

Ingredients Seasonal Fruits 300 g of seasonal fruits, cut Neutral Syrup: 1 litre of water 130 g of sugar 5 g of unflavoured gelatine Infusions: 350 […]

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Chilli-infused brownie

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 […]

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