SmartVide News

Ziplock bag open so that air can get out?

Our corporate chef has received the following question : “I recently read on a webpage that when cooking a sous vide steak, you should leave the […]

7 March, 2017

FAQ

Cooking time for meat to be preserved

A user asks us: “ I am going to cook 5 cm thick beef tournedos using sous-vide at 55°C. I would like these tournedos to be […]

24 November, 2016

FAQ

Regeneration at low temperatures

It is well known that sous vide is perfect for precise cooking and getting the best from the ingredients, with all the organisational, economic and quality advantages […]

15 November, 2016

Technique

Cooking venison or deer meat

A user asks us about the temperatures for cooking venison or deer meat and would like to know if it can be treated like beef. Our […]

14 November, 2016

FAQ

Sous-vide cooking temperatures for fish

A user asks us what internal temperature a fish needs to be cooked to, so that it will “just” come away from the bones. Here’s our […]

21 October, 2016

FAQ

Hostelco 2016: SmartVide family

SmartVide by Sammic is already a family For the first time at Hostelco, the whole SmartVide family will be available to visitors to our stand (remember, we will […]

13 October, 2016

Equipment Events

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