In this very special gin and tonic recipe, we flavour the ice cubes infusioning the tonic water with different spice combinations. Ingredients: 30 cl. tonic water 5 cl. gin For the flavoured […]
Read moreRecipe for iced tea with lemon, prepared with sous-vide cooking technique. Ingredients for the sous-vide tea: 1 l of water 200 g sugar 20 g black […]
Read morePineapple cooked at low temperature, infused and aromatised 60 g / 2 oz of pineapple, cleaned and chopped into pieces 10 g / 1/3 oz butter […]
Read moreWhite 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 […]
Read moreWe 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. […]
Read moreIngredients for 2 people For the strawberry cream at low temperature 200 g fresh strawberries 300 g fresh cream 80 g sugar For the cava jelly […]
Read moreIn 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 moreA 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 […]
Read moreToday we show you a cutting-edge technique to obtain transparencies of fruits and apples by using our Vacuum Packing Machine. This technique shows another use for […]
Read moreUsing the vacuum packing machines, we can accelerate the exchange of flavors and colors. In the following video we show you how to prepare “Blood Oranges” […]
Read moreToday we bring you a nice example of what can be done by using our Vacuum Packing Machine and our sous-vide cookers: air creations. This technique […]
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