Our Corporate Chef, Enrique Fleischmann, and his co-worker of Fleischmann’s Cooking Group, chef Jesús Fernández Mena, accompanied by the Sammic Export Director Alfonso Acha, have traveled […]
Read moreIngredients: 300g egg yolk 300g sugar 250 ml water 100g of sugar 25 ml water Ingredients for Intxaursalsa (walnut cream): 500g whole milk 500g cream 300g […]
Read moreIngredients (for 1 portion): For the tostada: One corn tortilla wrap 40 g prawns and shrimps sautéed and cut into pieces 10 g octopus, sliced and […]
Read moreIngredients: 4 veal shin slices 1 onion 1 leek 2 carrots Salt Pepper 4 g paprika Flour 200 ml red wine 60 g tomato purée 20 […]
Read moreIngredients: 250 ml Campari 250 ml gin Peel of one orange 1 tonka bean Long pepper 1 vanilla pod Preparation: Start by preparing all the infusing […]
Read moreA user asked us the following question: I have a deer fillet of approximately 1.2 kg that I would like to prepare using the Sous-Vide technique. […]
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