SmartVide News
Rump cover in the sous-vide: Time and temperature
Imagen: www.dostoros.com.mx A user asked us the following question: “I would like to know how long and at what temperature I should programme my sous-vide for […]
Read more
Happy International Sous-Vide Day!
Today, 26th January, we are happy to join the first Sous Vide International Day (#ILoveSousVide). We want to celebrate this day with you, because we are really […]
Read more
Sous-vide rooster combs
A user has asked about the cooking time and temperature for rooster combs. Chef’s answer: For standard-size rooster combs, I suggest baking at 80ºC for 6 […]
Read more
Lamb sweetbreads: temperature and time
A user asks our chef about the cooking time and temperature for preparing lamb sweetbreads in the sous-vide. To vacuum-cook lamb sweetbreads, certain points must be […]
Read more
Sous-vide Christmas ham – Julskinka
A user has asked about the cooking time and temperature for Christmas ham. The Christmas ham or Yule ham is a traditional dish related to Christmas […]
Read more
The SmartVide at “English Italian Awards”
Two weeks ago, our customer Andrea Scarpati from Italian Restaurant Sapori in Anstey Leicester (see the article we wrote about them some weeks ago), packed his […]
Read more