Technique
Mi-cuit foie: traditional vs. sous-vide cooking
We compare micuit foie cooking using traditional and sous-vide cooking methods. Chef Iñaki Agirre and Enrique Fleischmann have taken the initiative to compare traditional (oven) and […]
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Sous-vide cooked cod (“Bacalao al pil-pil”)
Bacalao al Pil Pil is a traditional dish from the Basque Country (el Pais Vasco); and is well known all over Spain, and popular with Spaniards […]
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Sous-vide steak or rib-eye
Sous-vide cooking offers a way to cook best quality meat to obtain the ideal cooking result with guaranteed results. Here are a few hints to prepare […]
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Advantages of Sous Vide cooking
Sous Vide cooking consists of vacuum packing raw products in a hermetically sealed bag and cook it in the same bag at a precisely controlled temperature […]
Read moreRegeneration of food by sous vide
Regeneration of food is a process aimed to maintain the quality of food, trying to raise to natural temperature the blast chilled, frozen or quickly packaged […]
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Transparencies of vegetables or fruits by vacuum
A few weeks ago we brought you a video which showed how to obtain transparencies of fruits or vegetables by applying vacuum using our commercial vacuum […]
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