Countdown to NRA show 2015 starts! Visit us on booth #3963

Sammic is looking forward to the 2015 National Restaurant Association Show. It will take place in Chicago, Illinois, from May 16th to May 19th 2015. Sammic […]

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Different vacuum bags for different temperatures?

When cooking sous-vide in vacuum packing pouches, is it necessary to use different bag thicknesses depending on the cooking temperature? The vacuum bags are divided roughly […]

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Stuffed chicken: would freezing of the stuffing affect the quality of the product?

A user has placed the following question: Stuffed chicken: …originally I thought i would vacuum seal a few chicken breast, freeze them and then take them […]

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What is the minimum equipment I need to get started with sous-vide cooking?

I’m going to get started in the sous-vide. What is the minimum equipment I need? The minimum equipment necessary consists of a vacuum packing machine and […]

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Scrambled eggs 2.0: scrambled eggs with mushrooms

A new take on scrambled eggs with mushrooms, which seeks to reinforce the flavour through low sous-vide cooking at a low temperature (this sous-vide cooking leads […]

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Namelaka sponge with sous-vide cooked banana

White chocolate namelaka Ingredients: 170 g of white chocolate 10 g of glucose 115 g of milk 3 g of powdered gelatine 20 ml of water […]

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