FAQ

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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Temperature and cooking time for cow’s head

Photography: carnesgonzalezshop.com The following question has been received in our ‘ask our chef‘ section: “Hello, I would like to know what the best temperature and time […]

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The vacuum level in the pears in wine recipe

In our ‘Ask our chef‘ section we received a double question regarding our pears in red wine recipe using the sous-vide method, specifically concerning the vacuum […]

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Asparagus conservation

Picture: Beire.com The following question has been received in our “Ask our chef” section: “Good morning, I have a question about conserving asparagus. Now is the […]

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How to pasteurise milk

Picture: albahacaycanela – Liliana Fuchs Our corporative chef received the following question has been received:“I have a sous vide and I would like to know how […]

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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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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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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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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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