Blog

How to serve the food hot

A user has asked us: “… I have a problem serving the food hot. I cook sous-vide and plate the food straight after taking it out of […]

24 February, 2016

FAQ

Dry cooking at high temperatures?

We have been asked, from Lausanne, if sous-vide cooking is necessarily linked to steaming or if dry cooking at high temperatures is an option. How about […]

24 February, 2016

FAQ

Minestrone at 80 ºC / 176ºF

Minestrone is a speciality of Italian cuisine. The most common ingredients are beans, onions, celery, carrots and tomatoes (all finely chopped). But there is no set […]

22 February, 2016

Recipes Vegetables

Lumagorri stewed chicken (4 people)

The meat of the chicken is a healthy food that is of high nutritional value, and is very common and popular in our region. That’s why […]

15 February, 2016

Meat Recipes

SmartVide 8 Plus features on video

We present to you the advanced features and the mode of uses for the new SmartVide 8 Plus, commercial high-precision stirrer circulator, reliable, user-friendly and portable, […]

28 January, 2016

Equipment

Cod salad

Cod salad by Enrique Fleischman Ingredients 100 gr of codfish 1 garlic bulb Oil Lettuce leaves Guacamole 5 ripe avocados 1 spring onion 2 lemons 5 coriander […]

25 January, 2016

Fish Recipes

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