SmartVide News

Vacuum-packed onions, but crispy?

We received the following question in our Ask the Chef section. “Hello, Chef. How can I cook Tropea onions with vacuum cooking to make them crispy?” […]

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Is it possible to make broths and stocks with vacuum packaging?

A user asked us the following question in the Ask the Chef section. “Is it possible to make broths and stocks with vacuum packaging?” This is how […]

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Differences in temperatures and time

We have received the following question in the Ask the Chef section. “My question is about the differences in Temperatures and Time between the tables, recipes, forums, books, […]

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How can I blast-chill without a professional chiller?

A user asked us the following question. “I would like to learn what is the entire process for blast-chilling without a blast chiller and the temperatures and time I […]

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Time and temperature: Beef snout and pig’s ear

In our Ask the Chef section, we received the following question: “Hello, chef, I wanted to know the time and temperature for a large beef snout, […]

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Demonstration of SmartVide sous-vide cookers versatility at NKUHT

The students of the Advanced Western Culinary Arts of NKUHT (National Kaohsiung University of Hospitality and Tourism) in Taiwan learnt how to cook a Lamb loin […]

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