SmartVide News

The SmartVide at National Kaohsiung University of Hospitality and Tourism

Thanks to Sammic’s partnership with NKUHT (National Kaohsiung University of Hospitality and Tourism) in Taiwan, our SmartVide immersion circulators are being used to train future culinary professionals. Last […]

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The Burning Oak

SmartVide at The Burning Oak, Singapore

Sammic Team in Singapore would like to share The Burning Oak‘s experience with SmartVide by Sammic. Located within The Bedok Market Place, the veredict of Mr […]

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Does the cooking guide work for a steam oven?

The following question has been received in the “ask our chef” section. “Good Morning. I have a combi steam oven and a vacuum packing machine. Can […]

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800g steak: Time and temperature

The following question has been received in our “ask our chef” section: Hello Enrique! I would like to know the cooking time and temperature to properly […]

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How long can you store magret cooked sous-vide?

A user has asked the following question:  “I would like to know, once we have cooked a magret using the sous-vide technique, how long can it […]

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Sous-vide green beans – temperature?

The following question has been received: “At home we eat a lot of vegetables and it’s good to have them always ready. To ensure this, I […]

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