In our ‘Ask our chef‘ section we received a double question regarding our pears in red wine recipe using the sous-vide method, specifically concerning the vacuum […]
Read morePicture: Beire.com The following question has been received in our “Ask our chef” section: “Good morning, I have a question about conserving asparagus. Now is the […]
Read morePicture: albahacaycanela – Liliana Fuchs Our corporative chef received the following question has been received:“I have a sous vide and I would like to know how […]
Read moreAfter having published a post on our website www.sammic.com about food packaging in glass jars, a query was received that relates this system with the subsequent […]
Read moreWe have received the following question: “If I cook meat or fish with the sous-vide to the desired point, what temperature should I keep it at? […]
Read moreGalician Granja Campomayor is about to revolutionize the egg market by selling poached eggs prepared at a low temperature with our SmartVide 8. The low temperature cooked egg, […]
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