Low Temperature Vacuum Cooking
Low Temperature Vacuum Cooking
BEEF CHEEKS
Beef cheeks vacuum cooked (sous-vide) at low temperature for more than 16 hours.
Cooking Instructions: Previously thaw.
A. WHOLE PIECE: A1)Without opening the bag, regenerate for 3 minutes in the microwave (800W) or in a water bath (bain-marie). Open the bag and serve the whole piece with a sauce of your choice.
A2) Open the bag and pour the contents directly into a saucepan with the cooking juice of your choice. Let reduce and regenerate for 10 minutes, and serve with its cooking juice.
B. SLICED: Place the bag in the microwave for 3 min to liquefy the fat. Open the bag, slice the cheeks into 1-2 cm slices, place in a hot plate and cover it with a shallots with balsamic vinegar reduction .
Logistics: 1 piece of ± 400g per bag / 6 bags per box.
Shelf – Life: 24 months- 3 months at the fridge (0-4ºC) once defrosted.
PORK CHEEKS
Pork cheeks vacuum cooked (sous-vide) at low temperature for more than 9 hours.
Cooking Instructions: Previously thaw.
A. WHOLE PIECE: A1)Without opening the bag, regenerate for 3 minutes in the microwave (800W) or in a water bath (bain-marie). Open the bag and serve the whole piece with a sauce of your choice.
A2) Open the bag and pour the contents directly into a saucepan with the cooking juice of your choice. Let reduce and regenerate for 10 minutes, and serve with its cooking juice.
B. SLICED: Place the bag in the microwave for 3 min to liquefy the fat. Open the bag, slice the cheeks into 1-2 cm slices, place in a hot plate and cover it with a shallots with balsamic vinegar reduction .
Logistics: 6-7 pieces per ± 1 Kg / 4 bags per box.
Shelf – Life: 24 months- 3 months at the fridge (0-4ºC) once defrosted.
BEEF SHORT-RIB
Beef rib vacuum cooked (sous-vide) at low temperature for more than 15 hours, which allows the meat to preserve all its juices, for an incredible meltability in the mouth, and allowing the collagen to slowly dissolve at 55°C; the fibers remain compact and the meat preserves all the mineral salts and vitamins.
Cooking Instructions:
1- Previously thaw.
2- Regenerate for 15-20 minutes in a pre-heated oven at 200-220ºC.
3- Serve covered with its own cooking juice.
Logistics: 1 piece of ± 550 g per bag / 6 bags per box.
Shelf – Life: 24 months- 3 months at the fridge (0-4ºC) once defrosted.
BEEF TOP BLADE
The perfect beef cut for low temperature vacuum cooking (sous-vide) is in fact characterized by a vein of collagen which requires of long cooking time to melt and hydrate the fibers providing an amazing consistency, which softens the meat and amplifies its flavor. Our Beef Top blade is vacuum cooked (sous vide) at low temperature for 16 hours.
Cooking Instructions:
1- Previously thaw.
2- Regenerate for 20 – 25 minutes in a pre-heated oven at 200 ºC.
3- Serve covered with its own cooking juice.
Logistics: 1 piece of ± 2 Kg per bag / 2 bags per box.
Shelf – Life: 24 months- 3 months at the fridge (0-4ºC) once defrosted.
BBQ PORK SPARERIBS
Pork spareribs vacuum cooked (sous-vide) at low temperature for more than 12 hours, and customized with a light BBQ marinade.
Cooking Instructions:
1- Previously thaw.
2- Bake in the oven for 15 minutes at 180-200 ºC.
3- Serve covered with its own cooking sauce.
Logistics: ± 600g per bag / 6 bags per box.
Shelf – Life: 24 months- 3 months at the fridge (0-4ºC) once defrosted.
PORK SPARERIBS WITH AROMATIC HERBS
Pork spareribs vacuum cooked (sous-vide) at low temperature for more than 12 hours in their own juice, with thyme, rosemary and oregano.
Cooking Instructions:
1- Previously thaw.
2- Bake in the oven for 15 minutes at 180-200 ºC.
3- Serve covered with its own cooking sauce.
Logistics: ± 600g per bag / 6 bags per box.
Shelf – Life: 24 months- 3 months at the fridge (0-4ºC) once defrosted.
BEEF SHANK (HAMMER)
Selected beef shank vacuum cooked (sous-vide) at low temperature for more than 15 hours, which softens the meat, and amplifies its flavor. Ideal for table service, it is perfect for 4 diners.
Cooking Instructions:
1- Previously thaw.
2- Bake in the oven for 25 – 30 minutes in a pre-heated oven at 200 ºC.
3- Serve covered with its own cooking juice. Baked vegetables or mashed potatoes are the perfect garnitures for our veal shank.
Logistics: ± 2,2 Kg per bag / 2 bags per box.
Shelf – Life: 24 months- 3 months at the fridge (0-4ºC) once defrosted.
BRISKET PASTRAMI
Beef brisket vacuum cooked (sous-vide) for more than 15 hours, with a smoky touch.
Cooking Instructions:
1- Previously thaw.
2- Cut in very thin slices, against the grain, and cover it with its own cooking juice or BBQ sauce.
3- Serve on bread with mustard, or any other sauce you prefer, or on a plate like a «carpaccio», covered with its own juice, with salad or vegetables as a garniture.
Logistics: ± 1 Kg per bag / 4 bags per box.
Shelf – Life: 24 months- 3 months at the fridge (0-4ºC) once defrosted.
PULLED
Our pulled is unique as it is exclusively elaborated with meat and spices, ready to be regenerated, shredded and used as a filling for tacos, fajitas, sandwiches, hamburgers, wraps…
- Pulled Chicken : Boneless chicken thighs vacuum cooked (sous-vide) at low temperature for more than 3 hours.
- Pulled Pork : Pork shoulder vacuum cooked (sous-vide) at low temperature for more than 12 hours.
Suggestion de Préparation:
1- Previously thaw.
2- Regenerate for 4 minutes in the Microwave (800W).
Logistics: ±1 Kg par sac / 4 bags per Box.
Shelf-Life: 24 months- 3 months at the fridge (0-4ºC) once defrosted.
CONFIT DUCK LEGS
Duck legs vacuum cooked at low temperature for more than 6 hours. Crispy outside, and juiciy inside.
Cooking Instructions:
1- Previously thaw, retire the fat.
2- Bake in the oven for 20 minutes (180ºC) skin side up for it to get crispy.
3- Serve covered with its own cooking sauce.
Logistics: 6 bags per box / 2 legs per bag (± 600g).
Shelf-Life: 24 months- 3 months at the fridge (0-4ºC) once defrosted.
PORTIONED MEAT
Low-temperature slow-cooked Meat, then boned, reassembled, pressed and portioned.
– Suckling Pig: A whole suckling pig cooked at a low temperature for 15 hours. Once cooked, it is boned, separating the skin and meat, then reassembled, pressed and portioned.
– Suckling Lamb : Suckling lamb neck cooked at a low temperature for 15 hours. Once cooked, it is boned, reassembled, then pressed and portioned.
– Oxtail: A whole oxtail cooked at a low temperature for 15 hours. Once cooked, it is boned, reassembled, pressed and portioned.
Cooking Instructions: Previously thaw.
Suckling Pig:
1- Brown the skin side with a dash of oil for 10 min. to make it crispy, at 150⁰C, using a grill, a frying pan or a griddle.
2- Cook the opposite side for 1 min. and serve with our beef demi glace or the sauce you prefer.
Suckling Lamb:
1- Brown each side (200⁰C), with a dash of oil, for 5 minutes using a grill, a frying pan or a griddle and serve.
Oxtail:
1- Brown each side (200⁰C), with a dash of oil, for 5 minutes using a grill, a frying pan or a griddle and serve.
*If the meat sticks, we recommend you to place baking paper on the bottom of the grill, frying pan or griddle before cooking.
Logistics:
Suckling Pig / Suckling Lamb :
– 8 portions (150g each) per tray / 4 trays per box.
– 12 portions (100g each) per tray / 4 trays per box.
Oxtail : 8 portions (150g each) per tray / 4 trays per box.
Shelf-Life: 24 months – 5 days at the fridge (0-4⁰C) once defrosted.
OXTAIL (ROLL - BURGER)
A whole oxtail cooked at a low temperature for 15 hours. Once cooked, it is boned, reassembled, pressed and portioned into a 700g roll (roll – burger) ready to prepare using a grill, frying pan or griddle.
Cooking Instructions:
1- Previously thaw.*
2- Cut into 1-1.5 cm slices and brown each side (200 ⁰C) with a dash of oil for 3 minutes in a grill, using a grill, a frying pan or a griddle. Serve with our beef demi glace or the sauce you prefer.
*If you want to serve it as a carpaccio or as a summer salad, you have to semi-defrost and cut with a slicer into 2-3 mm slices and serve with a dash of extra virgin olive oil or vinaigrette sauce and rocket (arugula).
Logistics: 4 pieces per box / 700g per piece.
Shelf – Life: 24 months – 5 days at the fridge (0-4⁰C) once defrosted.
BEEF DEMI-GLACE
A first quality premium brown beef stock cooked at low temperature for more than 6 hours, with 40% beef tail as the main ingredient and fresh vegetables (onion, carrot, salt and spices).
Cooking Instructions:
Defrost, heat in a saucepan or in the microwave until boiling, stir and use. A recipe used as a base, garnishment and decoration for our low temperature cooking range. Diluted with water, can also be used as a broth.
Logistics: 2 buckets per box / 1.4 Kg per bucket.
Shelf – Life: 24 months – 5 days at the fridge (0-4⁰C) once defrosted.
