sous vide
Foie gras in jars
In the “Ask our Chef” section, a user posed the following question. Is it possible to cook foie gras in 250g jars in the thermocirculator at […]
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Meats with different cooking times. How can I cook them simultaneously?
A user asked us the following: How can I cook meats which require different cooking times simultaneously? Enrique Fleischmann, our corporate chef, gave the following answer. […]
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Advice on times and temperatures: Iberian pork fillet and chicken breast
A user asked us the following question: Hello Enrique. I’m a big fan of your page and have done many of your recipes. I have a […]
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Basil yoghurt with tomato and jalapeño jam
Ingredients: 800g pasteurized milk 200g cream 40g natural yogurt 80g basil 200g cherry tomatoes 5g jalapeño peppers 80g brown sugar 10g olive oil 5g basil 15g […]
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Chicken tacos with marinated jalapeños
Ingredients: 5 fresh jalapeño peppers 30 g carrots 8 g garlic 1 g of black pepper 1 g thyme 1 g oregano 3 g salt 60 […]
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Sous-vide cooking masterclass in Kiev
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 […]
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