sous vide
Green apple soaked in mojito with lemon ice cream
Ingredients: 2 green apples 10 ml white rum 20 g sugar 1 bunch of mint Water (as required) Lemon ice cream 2 peaches 10 cl Bourbon […]
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Wild asparagus, tahini, vinaigrette, parmesan cheese and mint
Ingredients 1 bunch of asparagus 20g tahini Home-made vinaigrette 40g grated Parmesan mint leaves salt pepper oil Preparation First, remove the hard part of the asparagus […]
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How long can you store magret cooked sous-vide?
A user has asked the following question: “I would like to know, once we have cooked a magret using the sous-vide technique, how long can it […]
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Sous-vide green beans – temperature?
The following question has been received: “At home we eat a lot of vegetables and it’s good to have them always ready. To ensure this, I […]
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Can I use my own spices when cooking sous-vide?
The following question has been received in our “ask our chef” section: Can I use my own spices to flavour dishes prepared sous-vide? Enrique Fleischmann replied: […]
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Pancetta saam with pickled onion
Ingredients 1kg fresh pancetta 50g soy sauce 30g honey 50g lemon juice 1 fresh chilli 20g ginger 20g sherry vinegar 1 red onion Juice of 2 […]
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