Ham Consommé

Ingredients: 1,000g (2.2 lbs) jamón ibérico bone (ham bone) 150g (5.3 oz) onion 100g (3.5 oz) carrots 100g (3.5 oz) shallots 1.500g (1.6 qt) water 80g (2.8 oz) borage 15g (0.5 oz) sherry […]

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Sea bream carpaccio

Ingredients: 1 kilo cucumber 500g radish 200g green tomatillos 20g coriander 100g virgin olive oil 1 tbsp salt 1 sea bream pistachios Preparation: For the fermented […]

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Foie gras in jars

In the “Ask our Chef” section, a user posed the following question. Is it possible to cook foie gras in 250g jars in the thermocirculator at […]

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Meats with different cooking times. How can I cook them simultaneously?

A user asked us the following: How can I cook meats which require different cooking times simultaneously? Enrique Fleischmann, our corporate chef, gave the following answer. […]

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Advice on times and temperatures: Iberian pork fillet and chicken breast

A user asked us the following question: Hello Enrique. I’m a big fan of your page and have done many of your recipes. I have a […]

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Chicken gizzards: temperature and time

We received the following question in the “Ask our Chef” section. How long would you leave chicken gizzards to cook for and at what temperature? Would […]

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