Blog
Macerated cherries with yoghurt ice cream
Ingredients: 200 g large cherries 20 g white sugar 5 g balsamic vinegar 5 g Kirsch (cherry brandy) Black pepper Yogurt ice cream Preparation: To make […]
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Sous-vide tuna confit with pickles
Ingredients: 500 g seasonal tuna 2 pickled gherkins A piece of lemon peel in brine 20 g German-style pickle 10 g virgin olive oil 3 g […]
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Should meat be cooked from raw or previously sealed?
We received the following question in the “Ask the chef” section: To cook the meat, can I place it in the vacuum bag with onions, carrots, […]
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When do I have to place the product into the water bath?
Our chef Enrique Fleischmann received the following question in the “Ask the chef” section: I have a question about temperatures. When the temperature at which to […]
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Temperature and cooking time for boiled wheat
In our “Ask the chef” section, we received the following question: “I would appreciate information on the temperature and cooking time for boiled wheat.” This was […]
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Shoulder of lamb: correct temperature and time?
We received the following question in the “Ask the chef” section: I have seen on the cooking charts that a shoulder of lamb should be cooked […]
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