SmartVide News
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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SmartVide 8 Plus features on video
We present to you the advanced features and the mode of uses for the new SmartVide 8 Plus, commercial high-precision stirrer circulator, reliable, user-friendly and portable, […]
Read more Mi-cuit foie: traditional vs. sous-vide cooking
We compare micuit foie cooking using traditional and sous-vide cooking methods. Chef Iñaki Agirre and Enrique Fleischmann have taken the initiative to compare traditional (oven) and […]
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I’ve got an oven, why do I need a SmartVide?
A professional user asked us: if I’ve already got a convection or mixed oven why do I need a SmartVide? In this post we will try […]
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