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Sous Vide Recipe by Roger Có

This month on the magazine “Cuina” Zermat shows the recipe: Sardines with vegetables

The vacuum cooking, or sous vide as it is popularly known, allows the products to absorb all the juices of the mash. In this way, a whole world of possibilities is opened, developing a high gastronomic creativity.

There are numerous recipes applying this technique where, in addition to gaining in flavor, they can be vacuum packed after processing. Thus, even at the time of consumption, the recipe maintains 10 times more all its properties and nutrients.

REVISTA-CUINES-227-ABRIL-3 In this edition, Roger Có, chef at Villamás restaurant in S’Agaró (Girona), explains how to make the recipe:

“Sardines with vegetables”

Download sous vide recipe REVISTA-CUINES-227-ABRIL Vacuum packaging allows us to cook without oven. With sous vide recipes we get marinated and macerated perfectly, all thanks to the force of the vacuum. This way of cooking is highly recommended for meat and fish. It is very easy to prepare. To complete our dishes with a perfect presentation we have , the Cortadoras GRAEF , you can get awesome dishes taking advantage of the German quality. If you want to discover more about this luxury pack this year for the purchase of a vacuum packing machine JazzVac Atom Zermat gives you a Cortadora Graef. With this pack you will have a kitchen set of the highest quality.

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Published on May, number 227 “Cuina, menjar·beure·viure”

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