Blog
Blood Orange, Toasted Yogurt and Red Berries
Ingredients: 2 oranges 250g (8 oz) frozen red berries 100g (5 oz) sugar 150g (3 oz) Greek yogurt 20g (7 oz) thickening agent 75g (6 oz) cookies Preparation: For the “toasted” […]
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Sammic trains Woosong University Students at Basque Culinary Center
We have had the chance of training Woosong University studends in vacuum packing and sous-vide cooking techniques. These last two weeks, a group of 15 students […]
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Time and temperature for eggs
A user has sent this question: Greetings Chef, I would like to make eggs at a low temperature, but I can’t find the data in the […]
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Air appears in the bag during the cooking process, is this normal?
A user asked the following question: Is it normal that during the process of cooking at low temperature more and more air progressively appears in a […]
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Duck breast a l’Orange
Ingredients: Approximately 600 g (1.3 lbs) duck breast 25 g (85 oz) Cointreau or orange liqueur 250 g (5 oz) orange juice 20 g (35 oz ) apple cider vinegar 50 g (75 oz) sugar 400 g (14 oz) duck fond […]
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Kokotxas Thai
Ingredients: 500 g (1 lb) kokotxas (cod cheeks) 10 g (35 oz) garlic 10 g (35 oz) olive oil 5 g (18 oz) dried chiles Salt For the Thai sauce: 30 g (1 oz) green onion […]
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