sous vide
Glazed beef ribs
Ingredients: Beef ribs about 3 kg approximately 50 g brown sugar 50 g maple syrup 50 g BBQ sauce 30 g dijon mustard 50 g bourbon […]
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Catalan crème brûlée of almond praline
The use of vacuum in this recipe results in a pasteurised product without problems. This is because this technique enables the temperature to be controlled throughout […]
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Meat-filled Baos with pineapple and jalapeños
Baos (steamed dumplings) 90g of butter 360g of whole milk 15g of dried yeast 720g of strong flour 70g of sugar 10g of salt 4g yeast […]
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Citrus fruit and mango cup
By using the vacuum for this recipe we manage to achieve more flavour and taste from the infusions. Also, as the temperature remains uniform and constant, […]
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Cuttlefish confit, stew “a lo pelayo” (cooked with onions) and cream of sopako bread
For the Cuttlefish 2 fresh medium cuttlefish 2 onions 500ml of 0.4 olive oil salt Cream of sopako bread 2 onions ¼ sopako bread 1l meat […]
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Marinated pancetta with potatoes and shallots
Ingredients: 1 slab of pancetta, approximately 300 g 1 tbsp chilli powder 2 tbsp traditional mustard 1 tbsp oregano 1 tbsp pink pepper 1 sprig of […]
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