Blog
Iberian pork cheeks in a oyster and smoked shinkinbushi sauce
Smoked shinkinbushi Ingredients: 2 kg of large fresh hard mushrooms. Instructions: Thinly slice the mushrooms using a 2 mm thickness mandolin and dry for 48 hours […]
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Salmon marinated in maple syrup
Ingredients: One salmon loin of approximately 150 g, around 2.5 cm thick Salt Pepper 1 sprig of dill 25 g maple syrup 1 potato 1 small […]
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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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Pork chop with curried pineapple
Ingredients: 1 pork chop 1 tbs chillies 30 g lard Salt Instructions: First marinade the meat with the salt, chillies and lard. Then put it in […]
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Granja Campomayor will sell poached eggs prepared at a low temperature with our SmartVide
Galician Granja Campomayor is about to revolutionize the egg market by selling poached eggs prepared at a low temperature with our SmartVide 8. The low temperature cooked egg, […]
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