Blog
Beef tenderloin steak: Time and temperature
The following question has been received in our “Ask our chef” section: Hello, I would like to know the cooking time and temperature for a beef […]
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Veal shank with beer, honey and ginger
Ingredients: 1 veal shank 4 tablespoons of grated ginger 330ml of IPA beer 180g of honey Salt Pepper Preparation: First, salt the shank generously and leave […]
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Sous-vide pulled pork
Ingredients: 1 pork shoulder 50g of paprika 50g of brown sugar 35g of salt 4g of black pepper 24g of garlic powder 12g of oregano 4g […]
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Sea bass fillet with tomato vinaigrette and tangy cauliflower
Ingredients: 1 sea bass fillet 1 hard tomato 1 cauliflower 1 garlic clove 10g of honey 20cl of sherry vinegar Preparation: First of all, brunoise the […]
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Sous-vide pork chop with potato and chimichurri
Ingredients: 1 thick pork chop 10g of olive oil 1 sprig of thyme 1 garlic clove ¼ of a cinnamon stick 1 large potato 30g of […]
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The SmartVide at National Kaohsiung University of Hospitality and Tourism
Thanks to Sammic’s partnership with NKUHT (National Kaohsiung University of Hospitality and Tourism) in Taiwan, our SmartVide immersion circulators are being used to train future culinary professionals. Last […]
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