All Sous-Vide Recipes
Transparency by vacuum: Apple Amber
Today we show you a cutting-edge technique to obtain transparencies of fruits and apples by using our Vacuum Packing Machine. This technique shows another use for […]
Read moreCold Osmosis. “Blood Orange”
Using the vacuum packing machines, we can accelerate the exchange of flavors and colors. In the following video we show you how to prepare “Blood Oranges” […]
Read moreAir Creations: Chocolate volcanic stones
Today we bring you a nice example of what can be done by using our Vacuum Packing Machine and our sous-vide cookers: air creations. This technique […]
Read moreLamb at a low temperature with The Sammic Sous-Vide SVP-100
Seve Diaz our partner and chef contributor in Sammic Canarias, in association with the “Canarias Today” TV Programme, cooks a delicious dish of lamb at a […]
Read moreNew video recipe: sautéed calamari and much more
This time, Brenden Darby and Luuk Hoffman prepare a delicious dish using local ingredients with Sammic equipment: lightly sautéed calamari with guindilla peppers, lemon emulsion, sous-vide cooked local […]
Read more
Sous Vide Cooked Hake with Carrot Puree: Video-recipe
Our friend and BasqueStage Scholar Ruth Selby prepares a hake-based dish at Sammic’s headquarters in Azkoitia: sous-vide cooked hake with carrot and orange puree. To prepare it, she has […]
Read more