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 […]

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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, […]

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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 […]

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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 […]

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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, […]

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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 […]

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