Blog

Piña Colada Cannelloni

Thanks to the discovery of America, nowadays we can enjoy many delicious ingredients and the pineapple is one of them. It comes from South America, specifically […]

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Cooking time for meat to be preserved

A user asks us: “ I am going to cook 5 cm thick beef tournedos using sous-vide at 55°C. I would like these tournedos to be […]

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Regeneration at low temperatures

It is well known that  sous vide is perfect for precise cooking and getting the best from the ingredients, with all the organisational, economic and quality advantages […]

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Cooking venison or deer meat

A user asks us about the temperatures for cooking venison or deer meat and would like to know if it can be treated like beef. Our […]

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Sous-vide cooking temperatures for fish

A user asks us what internal temperature a fish needs to be cooked to, so that it will “just” come away from the bones. Here’s our […]

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Mashed potatoes using the sous-vide

A potential customer asks us if it is possible to make mashed potatoes using the sous-vide cooking technique and mashing the potato inside the same cooking […]

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Hostelco 2016: SmartVide family

SmartVide by Sammic is already a family For the first time at Hostelco, the whole SmartVide family will be available to visitors to our stand (remember, we will […]

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Pasteurisation with the SmartVide

A customer asks us if it is possible to pasteurise the content of glass jars using the SmartVide, and asks for advice on the matter. It is possible […]

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SmartVide8 Plus, finalist at Fine Food Australia Show 2016

We are glad to announce that our SmartVide8 Plus stirrer circulator has been shortlisted as a finalist for the Fine Food New Product Awards. The Fine Food […]

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Learning for sous-vide

A user asks our chef: ¿could you advice me the first step for use sous-vide the way it is and simple équipements to realise all superbe […]

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Mezcal Rompope

Sous-vide cooked mezcal rompope: Ingredients 8 egg yolks 500 gr muilk 250 gr sugar 1/2 cinnamon stick 250 gr Mezcal Instructions: Vacuum pack all ingredients and […]

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How to make a thick aioli garlic mayonnaise with the TR-250 blender

A user has asked how to make aioli garlic mayonnaise with the TR-250 blender so that it is very thick. Answer from our chef: To make a thick […]

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