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Octopus 77ºC / 171ºF recipe

For the octopus: 1 fresh octopus of 1,800 g Salt 10 g Guajillo chilli 2 g Mexican pepper For the glazed potatoes: 2 potatoes of 50 […]

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The first SmartVide8 units have their owner

Once manufactured the first units of SmartVide by Sammic, the new generation of stirrer circulators, it has been a pleasure to give the first units to […]

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NRA Show 2015: Thank you!

From SAMMIC, We would like to thank you all for taking your time to visit our booth during the NRA 2015 show in Chicago. It was […]

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Gastronomy & Innovation: Pintxo Genius 2.0

Gastronomy is recognized by everybody, as one of the cradles of innovation in Spain. The 2015 edition of The Genie Award CMVocento granted, took place on April 9th […]

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Countdown to NRA show 2015 starts! Visit us on booth #3963

Sammic is looking forward to the 2015 National Restaurant Association Show. It will take place in Chicago, Illinois, from May 16th to May 19th 2015. Sammic […]

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Different vacuum bags for different temperatures?

When cooking sous-vide in vacuum packing pouches, is it necessary to use different bag thicknesses depending on the cooking temperature? The vacuum bags are divided roughly […]

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Stuffed chicken: would freezing of the stuffing affect the quality of the product?

A user has placed the following question: Stuffed chicken: …originally I thought i would vacuum seal a few chicken breast, freeze them and then take them […]

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What is the minimum equipment I need to get started with sous-vide cooking?

I’m going to get started in the sous-vide. What is the minimum equipment I need? The minimum equipment necessary consists of a vacuum packing machine and […]

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Scrambled eggs 2.0: scrambled eggs with mushrooms

A new take on scrambled eggs with mushrooms, which seeks to reinforce the flavour through low sous-vide cooking at a low temperature (this sous-vide cooking leads […]

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Namelaka sponge with sous-vide cooked banana

White chocolate namelaka Ingredients: 170 g of white chocolate 10 g of glucose 115 g of milk 3 g of powdered gelatine 20 ml of water […]

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Scarlet shrimp at 65ºC/149ºF with sauteed artichokes

Cooking shrimp Ingredients: 6 pieces of scarlet shrimp Extra virgin olive oil Salt Peel the shrimp, leaving the head, the last link and the tail. Put […]

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SmartVide8 by Sammic, introduced in Pau, France

SmartVide8, the new sous-vide stirrer circulator developed and manufactured by Sammic that will be available in May/June this year, has been introduced in S.A.P.H.I.R., which has […]

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