Recipes

Scarlet shrimp at 65ºC/149ºF with sauteed artichokes

Cooking shrimp Ingredients: 6 pieces of scarlet shrimp Extra virgin olive oil Salt Peel the shrimp, leaving the head, the last link and the tail. Put […]

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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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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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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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