Blog

FAQ: Is there a mathematical ratio for calculating times and temperatures?

A user asked us the following question: “I would like to know how I can estimate the ratio when choosing one temperature or another for cooking […]

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Sammic, Eliku and Iraurgi SB come together to prepare the perfect recipes for athletes

The relationship between the Sammic and the Iraurgi Saski Baloia basketball club began more than four years ago. For the past four seasons, Sammic has sponsored […]

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Miniature gastronomy with the sous-vide solution

We are in the fifth edition of gastronomic workshops “Alta cocina en miniatura” (Haute cuisine in miniature) that are being held in Vitoria-Gasteiz since March 8. […]

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Pork spleen: Time and temperature

A user asked our chef for help cooking pork spleen. Enrique Fleischmann, our corporate chef, has carried out different trials with four pork spleens and has […]

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Lamb chops: time and temperature

A user asked us about the cooking time and temperature for lamb chops. They have to prepare some 250 pieces, each weighing 60 grams. Chef’s answer: […]

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Rump cover in the sous-vide: Time and temperature

Imagen: www.dostoros.com.mx A user asked us the following question: “I would like to know how long and at what temperature I should programme my sous-vide for […]

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Happy International Sous-Vide Day!

Today, 26th January, we are happy to join the first Sous Vide International Day (#ILoveSousVide). We want to celebrate this day with you, because we are really […]

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Sous-vide rooster combs

A user has asked about the cooking time and temperature for rooster combs. Chef’s answer: For standard-size rooster combs, I suggest baking at 80ºC for 6 […]

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Lamb sweetbreads: temperature and time

A user asks our chef about the cooking time and temperature for preparing lamb sweetbreads in the sous-vide. To vacuum-cook lamb sweetbreads, certain points must be […]

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Sous-vide Christmas ham – Julskinka

A user has asked about the cooking time and temperature for Christmas ham. The Christmas ham or Yule ham is a traditional dish related to Christmas […]

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Poussin, peppers and mustard

Ingredients: One poussin 1 Tsp mixed peppers 1 Chopped garlic clove 1 Tsp curry 20 ml Sherry vinegar 1 Tsp mustard 50 g Rosemary honey Preparation: […]

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Horse Mackerel with red peppers

Mackerel Ingredients: 1 Mackerel 600-800 g Lemon zest Salt Preparation: First, clean the mackerel, season and flavour it with the lemon zest. Next, vacuum package and […]

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