FAQ

I’ve got an oven, why do I need a SmartVide?

A professional user asked us: if I’ve already got a convection or mixed oven why do I need a SmartVide? In this post we will try […]

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SmartVide8 Plus vs SmartVide8

SmartVide8 and SmartVide8 Plus look alike, offer the same capacity, are extremely precise, can be fitted with a core probe… but what are the differences between […]

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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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San Sebastian Gastronomika, photo gallery

We take these lines to thank all the distributors and users who have visited our stand, theese three days at San Sebastian Gastronomika 2015. It has […]

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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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Fondant recipe using sous-vide technique

We have received a consultation asking for fondant recipe. As we are on a website about sous-vide cooking, we have adapted the recipe to this technique. […]

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