SmartVide News
Chicken rolls: Time and temperature
A user has asked us the following: “I need to know the cooking time and temperature to use for preparing mini chicken rolls (about 6 cm […]
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Can I cook a whole fish at a low temperature?
A user has left us the following question in our ask the chef section. Good Morning. Can you cook a whole fish at a low temperature? […]
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How should I reheat food cooked sous-vide?
A user has asked us the following question. “When foods such as steak, duck breast or similar have been vacuum-cooked and then refrigerated, how long must […]
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Crêpes: Conservation and regeneration times
The following question has been received in our “ask our chef” section. Hello Chef! How long can I keep a vacuum-packed crêpe for? Also, I would […]
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SmartVide by Sammic at NKUHT in Taiwan
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 […]
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Which fish do you recommend for advance preparation?
Our corporate chef Enrique Fleischmann has received the following question: What fish do you recommend we include in our menu? It needs to withstand cooking at […]
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