SmartVide News
How to make a thick aioli garlic mayonnaise with the TR-250 blender
A user has asked how to make aioli garlic mayonnaise with the TR-250 blender so that it is very thick. Answer from our chef: To make a thick […]
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Cooking for royals with SmartVide
Chef Nick Whitehouse has cooked for royals and now cooks on Australian TV (Studio 10) with SmartVide. Chef Nick Whitehouse has cooked for the likes of […]
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Regeneration: a practical example
or how to feed 130 people with 2 chefs and 2 immersion circulators We like to show the possibilities of our equipment with facts, as we […]
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How to make sous-vide pâté
A user has asked us how to make pâté using sous-vide Response from our chef: It is possible to make sous-vide pâté. There are two ways […]
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How to serve the food hot
A user has asked us: “… I have a problem serving the food hot. I cook sous-vide and plate the food straight after taking it out of […]
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Dry cooking at high temperatures?
We have been asked, from Lausanne, if sous-vide cooking is necessarily linked to steaming or if dry cooking at high temperatures is an option. How about […]
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