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Can I use my own spices when cooking sous-vide?
The following question has been received in our “ask our chef” section: Can I use my own spices to flavour dishes prepared sous-vide? Enrique Fleischmann replied: […]
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Sous-vide spaghetti carbonara
Ingredients 100g dry long pasta (e.g. spaghetti, linguine or tagliatelle) 1 egg 2 egg yolks 40g Parmesan (Pecorino) 50g fried bacon Salt Pepper Preparation Add the […]
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Pancetta saam with pickled onion
Ingredients 1kg fresh pancetta 50g soy sauce 30g honey 50g lemon juice 1 fresh chilli 20g ginger 20g sherry vinegar 1 red onion Juice of 2 […]
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Egg bites (egg and cheese jars)
Ingredients 6 eggs 300g cream cheese 50g natural yoghurt Salt Black pepper Turkey breast Cherry tomatoes Chives Preparation First, beat the eggs with the cheese, yoghurt, […]
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Preserved cherry tomatoes
Ingredients 500g cherry tomatoes Tarragon Mild olive oil Preparation Clean the tomatoes and put them into jars or bags. Add whatever you want to infuse the […]
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How do I regenerate a beef steak?
A user asked the following question: Hello Chef! I cooked a 450gr steak at 55ºC for two hours. I’ve stored it in the fridge until tomorrow […]
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