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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The Burning Oak

SmartVide at The Burning Oak, Singapore

Sammic Team in Singapore would like to share The Burning Oak‘s experience with SmartVide by Sammic. Located within The Bedok Market Place, the veredict of Mr […]

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Does the cooking guide work for a steam oven?

The following question has been received in the “ask our chef” section. “Good Morning. I have a combi steam oven and a vacuum packing machine. Can […]

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Green apple soaked in mojito with lemon ice cream

Ingredients: 2 green apples 10 ml white rum 20 g sugar 1 bunch of mint Water (as required) Lemon ice cream 2 peaches 10 cl Bourbon […]

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