SmartVide News

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 […]

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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 […]

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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 […]

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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 […]

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Chef Nick Whitehouse, in the media again with Sammic sous-vide solutions

The acclaimed chef Nick Whitehouse, from Epping’s Rawsons Restaurant in Sydney’s Northern Suburbs, is in the media again cooking with SmartVide immersion circulators and using a […]

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Temperature and cooking time for cow’s head

Photography: carnesgonzalezshop.com The following question has been received in our ‘ask our chef‘ section: “Hello, I would like to know what the best temperature and time […]

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