Blog

Razor Clams in Citrus Sauce

Ingredients: 300g (10.6 oz) fresh razor clams 50g (1.8 oz) salt 1,000g (1 qt) cold water For the citrus sauce: 80g (2.7 oz) razor clam water One lime Zest of […]

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Blood Orange, Toasted Yogurt and Red Berries

Ingredients: 2 oranges 250g (8 oz) frozen red berries 100g (5 oz) sugar  150g (3 oz) Greek yogurt 20g (7 oz) thickening agent 75g (6 oz) cookies Preparation: For the “toasted” […]

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Sammic trains Woosong University Students at Basque Culinary Center

We have had the chance of training Woosong University studends in vacuum packing and sous-vide cooking techniques. These last two weeks,  a group of 15 students […]

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Time and temperature for eggs

A user has sent this question: Greetings Chef, I would like to make eggs at a low temperature, but I can’t find the data in the […]

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Air appears in the bag during the cooking process, is this normal?

A user asked the following question: Is it normal that during the process of cooking at low temperature more and more air progressively appears in a […]

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Duck breast a l’Orange

Ingredients: Approximately 600 g (1.3 lbs) duck breast 25 g (85 oz) Cointreau or orange liqueur 250 g (5 oz) orange juice 20 g (35 oz ) apple cider vinegar 50 g (75 oz) sugar 400 g (14 oz) duck fond […]

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Kokotxas Thai

Ingredients:  500 g (1 lb) kokotxas (cod cheeks) 10 g (35 oz) garlic  10 g (35 oz) olive oil 5 g (18 oz) dried chiles Salt For the Thai sauce: 30 g (1 oz) green onion […]

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Ham Consommé

Ingredients: 1,000g (2.2 lbs) jamón ibérico bone (ham bone) 150g (5.3 oz) onion 100g (3.5 oz) carrots 100g (3.5 oz) shallots 1.500g (1.6 qt) water 80g (2.8 oz) borage 15g (0.5 oz) sherry […]

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Rack of Lamb with Glazed Carrots

Ingredients: 400 g (14.1 oz) rack of lamb 200 g (7 oz) baby carrots 30 g (1 oz) ginger 50 g (1.8 oz) butter 1 sprig rosemary 1 clove garlic Salt Pepper Oil Preparation: […]

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Can I defrost and cook in the same bag?

A user asked us the following question: If I want to use the sous-vide method on a product that I’ve already vacuum sealed and frozen, can […]

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Sea bream carpaccio

Ingredients: 1 kilo cucumber 500g radish 200g green tomatillos 20g coriander 100g virgin olive oil 1 tbsp salt 1 sea bream pistachios Preparation: For the fermented […]

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Foie gras in jars

In the “Ask our Chef” section, a user posed the following question. Is it possible to cook foie gras in 250g jars in the thermocirculator at […]

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