SmartVide News
How can I blast-chill without a professional chiller?
A user asked us the following question. “I would like to learn what is the entire process for blast-chilling without a blast chiller and the temperatures and time I […]
Read more
Time and temperature: Beef snout and pig’s ear
In our Ask the Chef section, we received the following question: “Hello, chef, I wanted to know the time and temperature for a large beef snout, […]
Read more
Demonstration of SmartVide sous-vide cookers versatility at NKUHT
The students of the Advanced Western Culinary Arts of NKUHT (National Kaohsiung University of Hospitality and Tourism) in Taiwan learnt how to cook a Lamb loin […]
Read more
Low-temperature chicken, breaded and fried
We received the following question in our “Ask the chef” section. “I would like to make chicken thighs at low temperature and then bread and fry […]
Read more
How should I cook a sea bass?
We received the following question in our “Ask the chef” section. “Hello. I want to prepare a 6 kg sea bass with butter, parsley in branches, […]
Read more
Temperature and time for veal entrecôte
We have received the following question for our corporate chef, Enrique Fleischmann. “Hello. I have a veal entrecôte of about 900 gr. What time and temperature […]
Read more