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Cured chicken carpaccio and mustard seeds
Ingredients for 2 people For the cured chicken 1 chicken breast of approx. 200 g 250 g coarse salt 50 g sugar 8 g dried herbs […]
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Advantages of Sous Vide cooking
Sous Vide cooking consists of vacuum packing raw products in a hermetically sealed bag and cook it in the same bag at a precisely controlled temperature […]
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Hake fillets flavored with garlic and bay
With this post we show you a recipe using SAMMIC Equipment. This time we are going to prepare hake fillets flavored with garlic and bay using the […]
Read moreLow-temperature boiled egg with pea puree recipe
In this recipe, our friends Elisha Ben-Haim and Ruth Selby prepare a low temperature boiled egg with pea puree. This recipe has been prepared using Sammic equipment: Sous […]
Read moreRegeneration of food by sous vide
Regeneration of food is a process aimed to maintain the quality of food, trying to raise to natural temperature the blast chilled, frozen or quickly packaged […]
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Transparencies of vegetables or fruits by vacuum
A few weeks ago we brought you a video which showed how to obtain transparencies of fruits or vegetables by applying vacuum using our commercial vacuum […]
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