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Chicken breast toast at 72º

Ingredients for chicken breast ham: 1 chicken breast of 350gr. 50 gr. olive oil 50 gr. of honey 35 gr. of soya Romero Preparation: put all […]

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I’ve got an oven, why do I need a SmartVide?

A professional user asked us: if I’ve already got a convection or mixed oven why do I need a SmartVide? In this post we will try […]

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SmartVide8 Plus vs SmartVide8

SmartVide8 and SmartVide8 Plus look alike, offer the same capacity, are extremely precise, can be fitted with a core probe… but what are the differences between […]

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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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How to vacuum oil and liquids safely

A SV-310 vacuum packing Customer asked about how to vacuum oil and liquids safely, avoiding the liquid spilling out of the bag. For this reason we are […]

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Sous-vide shrimps

A user has asked us about vacuum packing pressure and sous-vide cooking temperature and time for pickled schrimps. Cooking temperature and time will depend on the […]

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SmartVide and the download of cooking reports for HACCP

In “Ask our chef” section, a user asks our chef if SmartVide8 without Bluetooth connectivity allows downloading cooking reports for HACCP control. SmartVide8 without Bluetooth connectivity shows […]

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What is the real capacity, in food, of a SmartVide immersion circulator?

When we talk about SmartVide, we say they can work in up to 56 lt. / 14 gal. or 28 lt. / 7 gal. containers. But […]

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Why do we blast-chill the octopus before vacuum seal & cook it?

The fundamental reason is that the chilling makes the octopus loose its toughness.  Meaning, with the crystallization of the octopus tentacles the muscle softens (the fiber […]

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Seasonal Fruits and Sous-Vide cooking: ideas and advantages

Improved aromas, enhanced flavors, a better texture and a longer preservation of seasonal fruits thanks to sous-vide cooking We have created a new video, where we show you […]

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San Sebastian Gastronomika, photo gallery

We take these lines to thank all the distributors and users who have visited our stand, theese three days at San Sebastian Gastronomika 2015. It has […]

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