sous vide
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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Irish coffee with tonka bean infused cream
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 […]
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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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Stuffed arepas with reina pepiada
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 […]
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