Meat

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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Iberian pork sirloin with pink and black pepper

Cooking temperature: 60.5 ºC / 141ºF Cooking time: 20 min Ingredients for 2 people For the pork with peppers 1 young iberian pork sirloin (400 g) […]

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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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Lamb at a low temperature with The Sammic Sous-Vide SVP-100

Seve Diaz our partner and chef contributor in Sammic Canarias, in association with the “Canarias Today” TV Programme, cooks a delicious dish of lamb at a […]

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