sous vide
Miniature gastronomy with the sous-vide solution
We are in the fifth edition of gastronomic workshops “Alta cocina en miniatura” (Haute cuisine in miniature) that are being held in Vitoria-Gasteiz since March 8. […]
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Happy International Sous-Vide Day!
Today, 26th January, we are happy to join the first Sous Vide International Day (#ILoveSousVide). We want to celebrate this day with you, because we are really […]
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Sous-vide Christmas ham – Julskinka
A user has asked about the cooking time and temperature for Christmas ham. The Christmas ham or Yule ham is a traditional dish related to Christmas […]
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Poussin, peppers and mustard
Ingredients: One poussin 1 Tsp mixed peppers 1 Chopped garlic clove 1 Tsp curry 20 ml Sherry vinegar 1 Tsp mustard 50 g Rosemary honey Preparation: […]
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Horse Mackerel with red peppers
Mackerel Ingredients: 1 Mackerel 600-800 g Lemon zest Salt Preparation: First, clean the mackerel, season and flavour it with the lemon zest. Next, vacuum package and […]
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Roast pigeon with gnocchis and pipian
Green pipian: Ingredients: 2 garlic cloves 2 onions 500g of green tomato sauce 250 gr of pumpkin seeds 1 dl of sherry vinegar 50 gr of […]
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