Blog
Cooking time for meat to be preserved
A user asks us: “ I am going to cook 5 cm thick beef tournedos using sous-vide at 55°C. I would like these tournedos to be […]
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Regeneration at low temperatures
It is well known that sous vide is perfect for precise cooking and getting the best from the ingredients, with all the organisational, economic and quality advantages […]
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Cooking venison or deer meat
A user asks us about the temperatures for cooking venison or deer meat and would like to know if it can be treated like beef. Our […]
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Sous-vide cooking temperatures for fish
A user asks us what internal temperature a fish needs to be cooked to, so that it will “just” come away from the bones. Here’s our […]
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Mashed potatoes using the sous-vide
A potential customer asks us if it is possible to make mashed potatoes using the sous-vide cooking technique and mashing the potato inside the same cooking […]
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Hostelco 2016: SmartVide family
SmartVide by Sammic is already a family For the first time at Hostelco, the whole SmartVide family will be available to visitors to our stand (remember, we will […]
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