Sous-vide steak or rib-eye

Sous-vide cooking offers a way to cook best quality meat to obtain the ideal cooking result with guaranteed results. Here are a few hints to prepare […]

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How to vacuum oil and liquids safely

A SV-310 vacuum packing Customer asked about how to vacuum oil and liquids safely, avoiding the liquid spilling out of the bag. For this reason we are […]

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Sous-vide shrimps

A user has asked us about vacuum packing pressure and sous-vide cooking temperature and time for pickled schrimps. Cooking temperature and time will depend on the […]

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SmartVide and the download of cooking reports for HACCP

In “Ask our chef” section, a user asks our chef if SmartVide8 without Bluetooth connectivity allows downloading cooking reports for HACCP control. SmartVide8 without Bluetooth connectivity shows […]

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What is the real capacity, in food, of a SmartVide immersion circulator?

When we talk about SmartVide, we say they can work in up to 56 lt. / 14 gal. or 28 lt. / 7 gal. containers. But […]

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Why do we blast-chill the octopus before vacuum seal & cook it?

The fundamental reason is that the chilling makes the octopus loose its toughness.  Meaning, with the crystallization of the octopus tentacles the muscle softens (the fiber […]

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