Recipes

Strawberry cream at 75ºC / 167ºF, cava jelly and seasonal red fruits

Ingredients 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 […]

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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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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 […]

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Low-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 […]

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Regeneration 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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Transparency by vacuum: Apple Amber

Today 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 […]

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Cold Osmosis. “Blood Orange”

Using 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” […]

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Air Creations: Chocolate volcanic stones

Today 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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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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New video recipe: sautéed calamari and much more

This time, Brenden Darby and Luuk Hoffman prepare a delicious dish using local ingredients with Sammic equipment: lightly sautéed calamari with guindilla peppers, lemon emulsion, sous-vide cooked local […]

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Sous Vide Cooked Hake with Carrot Puree: Video-recipe

Our friend and BasqueStage Scholar Ruth Selby prepares a hake-based dish at Sammic’s headquarters in Azkoitia: sous-vide cooked hake with carrot and orange puree. To prepare it, she has […]

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