All Sous-Vide Recipes
Black rice with Begihandi
Ingredients: 450 g of chopped begihaundi (giant squid) 220 g of onion 150 g of green pepper 20 g of peeled garlic 14 g of squid […]
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Beetroot-infused Salmon
Ingredients: 240 g of cleaned salmon 180 g of cooked beetroot 50 g of water 220 g of crème fraîche 3 g of salt 2 g […]
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Vitello tonnato
Ingredients: Sauce 300 g natural bonito (tuna) 45 g salted anchovies 200 g mayonnaise 100 g cream 30 g Dijon mustard 90 g capers 2 g […]
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Macedonia and granita of infused fruits
Ingredients Seasonal Fruits 300 g of seasonal fruits, cut Neutral Syrup: 1 litre of water 130 g of sugar 5 g of unflavoured gelatine Infusions: 350 […]
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Beef ribs cooked at low temperature with french fries
Ingredients 800 g beef ribs 500 g peeled russet potatoes 200 g demi-glace 50 g ground mustard seeds 30 g ground black pepper For the brine: […]
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Irish coffee with tonka bean infused cream
Ingredients 40 g of espresso 30 g of burnt whisky 22 g of brown sugar 120 g of cream (30% fat) 2 g of tonka bean […]
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