SmartVide News
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
Sous-vide cheesecake with HACCP-ready SmartVide
SmartVide8 Plus impresses the market with its reporting options. 2017 Florida Restaurant & Lodging Show has just concluded. Held in Orlando from 11th to 13th October, we […]
Read more