Blog

How to cook foods vacuum-packed in glass jars

After having published a post on our website www.sammic.com about food packaging in glass jars, a query was received that relates this system with the subsequent […]

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Conservation of meat or fish cooked using sous-vide, and subsequent regeneration

We have received the following question: “If I cook meat or fish with the sous-vide to the desired point, what temperature should I keep it at? […]

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Pork chop with curried pineapple

Ingredients: 1 pork chop 1 tbs chillies 30 g lard Salt Instructions: First marinade the meat with the salt, chillies and lard. Then put it in […]

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Granja Campomayor will sell poached eggs prepared at a low temperature with our SmartVide

Galician Granja Campomayor is about to revolutionize the egg market by selling poached eggs prepared at a low temperature  with our SmartVide 8. The low temperature cooked egg, […]

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Cheddar cheese burger

Ingredients: 200 g minced beef 80 g chopped streaky bacon 1 egg yolk Salt Pepper 1 tbsp mustard 1 tbsp ketchup 1 hamburger bun 1 tomato […]

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Ziplock bag open so that air can get out?

Our corporate chef has  received the following question : “I recently read on a webpage that when cooking a sous vide steak, you should leave the […]

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Rabbit casserole with leeks

Ingredients: One whole rabbit, chopped One dried chili, chopped 50 ml cider vingar 50 ml sherry 1 tbs paprika 3 garlic cloves Rosemary Bay leaf Thyme […]

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Pear in red wine

In today’s recipe, our chef Enrique Fleischmann has decided to use the pear as the main ingredient of the dish because it is a fruit that […]

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Salmon with ginger and lime oil

Salmon is one of the richest fish in omega-3 and protein and it is also one of the few that can be found in freshwater as […]

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Barbecued pork ribs

According to our chef Enrique Fleischmann, this is one of the most requested dishes by his restaurant staff because it is easy to prepare and tastes […]

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Wild boar civet

The wild boar is an animal we have always been able to enjoy on our table. When working with vacuums, the aromas and flavours of the […]

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Partridge a la Toledana

Here we have one of the delicacies of our cuisine: the partridge. The partridge is a bird found throughout the peninsula that, in addition, is not […]

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