sous vide
Korean-style fried chicken
Ingredients: 600 g boneless chicken thighs 2 g salt 2 g white sugar For the orly batter: 420 g soju (Korean alcoholic drink made from rice) […]
Read more
Can potatoes be prepared for a tortilla using the sous-vide technique?
In the Ask our Chef section we have received the following question: Can potatoes be prepared for a tortilla using the sous-vide technique? This is the […]
Read more
Hake with kokotxas, parsley sauce and clams
Ingredients: 1 hake loin weighing about 220 g 2 hake kokotxas (throat muscles) 3 fine Galician clams Parsley Sauce Parsley pesto Chopped parsley Olive oil Salt […]
Read more
Warm salad
Ingredients: 100 g mixed salad leaves 4 clams 4 langoustines 4 prawns 4 king prawns 50 g octopus 150 ml fish stock 8 small chunks of […]
Read more
Pork knuckle with vegetables
Ingredients: One pork knuckle One cinnamon stick 2 bay leaves 200 g cabbage 100 g leek 80 g green beans 250 Brussels sprouts 50 g carrots […]
Read more
Asian-style confit cod
Ingredients: Desalted cod loin (approx. 150 grams) 50 g soy sauce (low salt) 25 g rice wine 25 g sesame oil 5 g white pepper 10 […]
Read more