SmartVide News

Meats with different cooking times. How can I cook them simultaneously?

A user asked us the following: How can I cook meats which require different cooking times simultaneously? Enrique Fleischmann, our corporate chef, gave the following answer. […]

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Advice on times and temperatures: Iberian pork fillet and chicken breast

A user asked us the following question: Hello Enrique. I’m a big fan of your page and have done many of your recipes. I have a […]

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Chicken gizzards: temperature and time

We received the following question in the “Ask our Chef” section. How long would you leave chicken gizzards to cook for and at what temperature? Would […]

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Sous-vide cooking masterclass in Kiev

Our Corporate Chef, Enrique Fleischmann, and his co-worker of Fleischmann’s Cooking Group, chef Jesús Fernández Mena, accompanied by the Sammic Export Director Alfonso Acha, have traveled […]

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Deer fillet: Time and temperature

A user asked us the following question: I have a deer fillet of approximately 1.2 kg that I would like to prepare using the Sous-Vide technique. […]

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For sous-vide cooking, does the bag have to be completely immersed?

In the Ask our Chef section we have received the following question: Hello Chef! I have placed the asparagus in the SmartVide and the bag floats. […]

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