<?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 cooking &#8211; Sous Vide Cooking</title>
	<atom:link href="https://www.sous-vide.cooking/tag/sous-vide-cooking/feed/" rel="self" type="application/rss+xml" />
	<link>https://www.sous-vide.cooking</link>
	<description>All about Vacuum Cooking. Technique, Recipes, Equipment and more.</description>
	<lastBuildDate>Tue, 15 Jul 2025 09:05:26 +0000</lastBuildDate>
	<language>en</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 cooking &#8211; Sous Vide Cooking</title>
	<link>https://www.sous-vide.cooking</link>
	<width>32</width>
	<height>32</height>
</image> 
	<item>
		<title>Learn sous-vide with Enrique Fleischmann and Sammic</title>
		<link>https://www.sous-vide.cooking/learn-sous-vide-with-enrique-fleischmann-and-sammic/</link>
		
		<dc:creator><![CDATA[Eider Bereziartua]]></dc:creator>
		<pubDate>Tue, 15 Jul 2025 08:19:10 +0000</pubDate>
				<category><![CDATA[Events]]></category>
		<category><![CDATA[Experiences]]></category>
		<category><![CDATA[Enrique Fleischmann]]></category>
		<category><![CDATA[formación]]></category>
		<category><![CDATA[free course]]></category>
		<category><![CDATA[sous vide]]></category>
		<category><![CDATA[sous-vide cooking]]></category>
		<category><![CDATA[training]]></category>
		<guid isPermaLink="false">https://www.sous-vide.cooking/?p=24940</guid>

					<description><![CDATA[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 [&#8230;]]]></description>
		
		
		
			</item>
		<item>
		<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>
				<category><![CDATA[Meat]]></category>
		<category><![CDATA[Recipes]]></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=24851</guid>

					<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>
		
		
		
			</item>
		<item>
		<title>Macedonia and granita of infused fruits</title>
		<link>https://www.sous-vide.cooking/macedonia-and-granita-of-infused-fruits/</link>
		
		<dc:creator><![CDATA[Eider Bereziartua]]></dc:creator>
		<pubDate>Thu, 22 Aug 2024 08:06:14 +0000</pubDate>
				<category><![CDATA[Fruit and others]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[granita]]></category>
		<category><![CDATA[infused fruits]]></category>
		<category><![CDATA[macedonia]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[sous vide]]></category>
		<category><![CDATA[sous-vide cooking]]></category>
		<guid isPermaLink="false">https://www.sous-vide.cooking/?p=24737</guid>

					<description><![CDATA[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 [&#8230;]]]></description>
		
		
		
			</item>
		<item>
		<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>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[brownie]]></category>
		<category><![CDATA[chilli]]></category>
		<category><![CDATA[Dessert]]></category>
		<category><![CDATA[receta]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[sous vide]]></category>
		<category><![CDATA[sous-vide cooking]]></category>
		<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>
		
		
		
			</item>
		<item>
		<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>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Shellfish]]></category>
		<category><![CDATA[receta]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[sous vide]]></category>
		<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>
		
		
		
			</item>
		<item>
		<title>Beef bourguignon</title>
		<link>https://www.sous-vide.cooking/beef-bourguignon/</link>
		
		<dc:creator><![CDATA[Eider Bereziartua]]></dc:creator>
		<pubDate>Thu, 02 May 2024 07:37:43 +0000</pubDate>
				<category><![CDATA[Meat]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[beef]]></category>
		<category><![CDATA[receta]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[sous vide]]></category>
		<category><![CDATA[sous-vide cooking]]></category>
		<guid isPermaLink="false">https://www.sous-vide.cooking/?p=24412</guid>

					<description><![CDATA[Ingredients: 500g of veal shank 1 onion 1 carrot 200g of veal stock 1 clove of garlic 30g of celery 50g of red wine 100g of [&#8230;]]]></description>
		
		
		
			</item>
		<item>
		<title>Horchata cream</title>
		<link>https://www.sous-vide.cooking/horchata-cream/</link>
		
		<dc:creator><![CDATA[Eider Bereziartua]]></dc:creator>
		<pubDate>Thu, 25 Apr 2024 07:38:46 +0000</pubDate>
				<category><![CDATA[Fruit and others]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Cream]]></category>
		<category><![CDATA[horchata cream]]></category>
		<category><![CDATA[receta]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[sous vide]]></category>
		<category><![CDATA[sous-vide cooking]]></category>
		<guid isPermaLink="false">https://www.sous-vide.cooking/?p=24365</guid>

					<description><![CDATA[Ingredients: 800 ml of horchata 200 ml of cream 100 g of sugar 12 egg yolks Crushed biscuit for decoration Preparation: Use the XM-12 hand blender [&#8230;]]]></description>
		
		
		
			</item>
		<item>
		<title>Stuffed arepas with reina pepiada</title>
		<link>https://www.sous-vide.cooking/stuffed-arepas-with-reina-pipiada/</link>
		
		<dc:creator><![CDATA[Eider Bereziartua]]></dc:creator>
		<pubDate>Thu, 18 Apr 2024 07:42:31 +0000</pubDate>
				<category><![CDATA[Meat]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Arepas]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[sous vide]]></category>
		<category><![CDATA[sous-vide cooking]]></category>
		<guid isPermaLink="false">https://www.sous-vide.cooking/?p=24339</guid>

					<description><![CDATA[Ingredients: For the filling: 2 chicken breasts 50g of cilantro 2 avocados 10g of mayonnaise Juice of 1 lemon For the dough: 300ml of warm water [&#8230;]]]></description>
		
		
		
			</item>
		<item>
		<title>Cod in green sauce with its cheeks cooked at low temperature</title>
		<link>https://www.sous-vide.cooking/cod-in-green-sauce-with-its-cheeks-cooked-at-low-temperature/</link>
		
		<dc:creator><![CDATA[Eider Bereziartua]]></dc:creator>
		<pubDate>Thu, 11 Apr 2024 07:40:12 +0000</pubDate>
				<category><![CDATA[Fish]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[bacalao]]></category>
		<category><![CDATA[receta]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[sous vide]]></category>
		<category><![CDATA[sous-vide cooking]]></category>
		<guid isPermaLink="false">https://www.sous-vide.cooking/?p=24304</guid>

					<description><![CDATA[Ingredients: 200 g of desalted cod loin 15 g of olive oil 180 g of fish velouté sauce 5 g of freshly chopped parsley 55 g [&#8230;]]]></description>
		
		
		
			</item>
		<item>
		<title>Veal tongue with chimichurri</title>
		<link>https://www.sous-vide.cooking/veal-tongue-with-chimichurri/</link>
		
		<dc:creator><![CDATA[Eider Bereziartua]]></dc:creator>
		<pubDate>Thu, 04 Apr 2024 09:48:23 +0000</pubDate>
				<category><![CDATA[Meat]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[receta]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[sous vide]]></category>
		<category><![CDATA[sous-vide cooking]]></category>
		<guid isPermaLink="false">https://www.sous-vide.cooking/?p=24278</guid>

					<description><![CDATA[Ingredients: 1 veal tongue 1 white onion 1 clove of garlic 10g of oregano 10g of parsley 15g of vinegar 7g of paprika 85g of olive [&#8230;]]]></description>
		
		
		
			</item>
	</channel>
</rss>
