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	<description>All about Vacuum Cooking. Technique, Recipes, Equipment and more.</description>
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	<title>sammic &#8211; Sous Vide Cooking</title>
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		<title>Sammic, Eliku and Iraurgi SB come together to prepare the perfect recipes for athletes</title>
		<link>https://www.sous-vide.cooking/sammic-eliku-iraurgi-sb-come-together-prepare-perfect-recipes-athletes/</link>
		
		<dc:creator><![CDATA[Eider Bereziartua]]></dc:creator>
		<pubDate>Wed, 04 Apr 2018 09:40:19 +0000</pubDate>
				<category><![CDATA[Events]]></category>
		<category><![CDATA[Basketball]]></category>
		<category><![CDATA[Eliku]]></category>
		<category><![CDATA[Nutritionist]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[sammic]]></category>
		<category><![CDATA[sous vide]]></category>
		<guid isPermaLink="false">https://www.sous-vide.cooking/?p=15257</guid>

					<description><![CDATA[The relationship between the Sammic and the Iraurgi Saski Baloia basketball club began more than four years ago. For the past four seasons, Sammic has sponsored [&#8230;]]]></description>
		
		
		
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		<title>Meat-filled Baos with pineapple and jalapeños</title>
		<link>https://www.sous-vide.cooking/meat-filled-baos-with-pineapple-and-jalapenos/</link>
		
		<dc:creator><![CDATA[Amaia Altuna]]></dc:creator>
		<pubDate>Tue, 20 Jun 2017 11:45:48 +0000</pubDate>
				<category><![CDATA[Meat]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[baos]]></category>
		<category><![CDATA[baos rellenos]]></category>
		<category><![CDATA[jalapeños]]></category>
		<category><![CDATA[Meat-filled Bao]]></category>
		<category><![CDATA[pineapple]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[sammic]]></category>
		<category><![CDATA[smartvide]]></category>
		<category><![CDATA[sous vide]]></category>
		<guid isPermaLink="false">https://www.sous-vide.cooking/?p=12575</guid>

					<description><![CDATA[Baos (steamed dumplings) 90g of butter 360g of whole milk 15g of dried yeast 720g of strong flour 70g of sugar 10g of salt 4g yeast [&#8230;]]]></description>
		
		
		
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		<title>Citrus fruit and mango cup</title>
		<link>https://www.sous-vide.cooking/citrus-fruit-and-mango-cup/</link>
		
		<dc:creator><![CDATA[Amaia Altuna]]></dc:creator>
		<pubDate>Tue, 13 Jun 2017 11:45:44 +0000</pubDate>
				<category><![CDATA[Fruit and others]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[arroz inflado]]></category>
		<category><![CDATA[Arroz inflado caramelizado]]></category>
		<category><![CDATA[cítricos]]></category>
		<category><![CDATA[Citrus fruit]]></category>
		<category><![CDATA[Copa de cítricos y mango]]></category>
		<category><![CDATA[mango]]></category>
		<category><![CDATA[mango cup]]></category>
		<category><![CDATA[Mermelada de mango y chile]]></category>
		<category><![CDATA[mousse de cam sanh]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[sammic]]></category>
		<category><![CDATA[smartvide]]></category>
		<category><![CDATA[sous vide]]></category>
		<guid isPermaLink="false">https://www.sous-vide.cooking/?p=12560</guid>

					<description><![CDATA[By using the vacuum for this recipe we manage to achieve more flavour and taste from the infusions. Also, as the temperature remains uniform and constant, [&#8230;]]]></description>
		
		
		
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		<title>Cuttlefish confit, stew “a lo pelayo” (cooked with onions) and cream of sopako bread</title>
		<link>https://www.sous-vide.cooking/cuttlefish-confit-stew-a-lo-pelayo-cooked-with-onions-and-cream-of-sopako-bread/</link>
		
		<dc:creator><![CDATA[Amaia Altuna]]></dc:creator>
		<pubDate>Tue, 06 Jun 2017 10:45:05 +0000</pubDate>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Shellfish]]></category>
		<category><![CDATA[a lo pelayo]]></category>
		<category><![CDATA[Chipirón]]></category>
		<category><![CDATA[Chipirón confitado]]></category>
		<category><![CDATA[crema de sopako]]></category>
		<category><![CDATA[Cuttlefish confit]]></category>
		<category><![CDATA[guiso a lo pelayo]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[sammic]]></category>
		<category><![CDATA[sous vide]]></category>
		<guid isPermaLink="false">https://www.sous-vide.cooking/?p=12549</guid>

					<description><![CDATA[For the Cuttlefish 2 fresh medium cuttlefish 2 onions 500ml of 0.4 olive oil salt Cream of sopako bread 2 onions ¼ sopako bread 1l meat [&#8230;]]]></description>
		
		
		
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		<title>Marinated pancetta with potatoes and shallots</title>
		<link>https://www.sous-vide.cooking/marinated-pancetta-with-potatoes-and-shallots/</link>
		
		<dc:creator><![CDATA[Amaia Altuna]]></dc:creator>
		<pubDate>Tue, 16 May 2017 11:45:00 +0000</pubDate>
				<category><![CDATA[Meat]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[chalotas]]></category>
		<category><![CDATA[panceta]]></category>
		<category><![CDATA[Panceta adobada con patatas y chalotas]]></category>
		<category><![CDATA[patatas]]></category>
		<category><![CDATA[sammic]]></category>
		<category><![CDATA[sous vide]]></category>
		<guid isPermaLink="false">https://www.sous-vide.cooking/?p=12269</guid>

					<description><![CDATA[Ingredients: 1 slab of pancetta, approximately 300 g 1 tbsp chilli powder 2 tbsp traditional mustard 1 tbsp oregano 1 tbsp pink pepper 1 sprig of [&#8230;]]]></description>
		
		
		
			</item>
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		<title>Apple nest</title>
		<link>https://www.sous-vide.cooking/apple-nest/</link>
		
		<dc:creator><![CDATA[Amaia Altuna]]></dc:creator>
		<pubDate>Tue, 09 May 2017 11:45:22 +0000</pubDate>
				<category><![CDATA[Fruit and others]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[manzanas]]></category>
		<category><![CDATA[nido de manzana]]></category>
		<category><![CDATA[pasta katafi]]></category>
		<category><![CDATA[sammic]]></category>
		<category><![CDATA[sous vide]]></category>
		<guid isPermaLink="false">https://www.sous-vide.cooking/?p=12245</guid>

					<description><![CDATA[Ingredients: 2 apples 50 g butter 50 g sugar 20 g butter Kataifi pastry, to taste Icing sugar, to taste Custard to finish Instructions: Peel and [&#8230;]]]></description>
		
		
		
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		<title>Iberian pork cheeks in a oyster and smoked shinkinbushi sauce</title>
		<link>https://www.sous-vide.cooking/iberian-pork-cheeks-in-a-oyster-and-smoked-shinkinbushi-sauce/</link>
		
		<dc:creator><![CDATA[Amaia Altuna]]></dc:creator>
		<pubDate>Tue, 02 May 2017 11:45:05 +0000</pubDate>
				<category><![CDATA[Meat]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Carrillera de cerdo ibérico]]></category>
		<category><![CDATA[salsa de ostras]]></category>
		<category><![CDATA[sammic]]></category>
		<category><![CDATA[shinkinbushi ahumado]]></category>
		<category><![CDATA[sous vide]]></category>
		<guid isPermaLink="false">https://www.sous-vide.cooking/?p=12130</guid>

					<description><![CDATA[Smoked shinkinbushi Ingredients: 2 kg of large fresh hard mushrooms. Instructions: Thinly slice the mushrooms using a 2 mm thickness mandolin and dry for 48 hours [&#8230;]]]></description>
		
		
		
			</item>
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		<title>Salmon marinated in maple syrup</title>
		<link>https://www.sous-vide.cooking/salmon-marinated-in-maple-syrup/</link>
		
		<dc:creator><![CDATA[Amaia Altuna]]></dc:creator>
		<pubDate>Tue, 25 Apr 2017 11:45:33 +0000</pubDate>
				<category><![CDATA[Fish]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[miel]]></category>
		<category><![CDATA[miel de maple]]></category>
		<category><![CDATA[Salmon]]></category>
		<category><![CDATA[salmón marinado]]></category>
		<category><![CDATA[Salmón marinado en miel maple]]></category>
		<category><![CDATA[sammic]]></category>
		<category><![CDATA[sous vide]]></category>
		<guid isPermaLink="false">https://www.sous-vide.cooking/?p=12251</guid>

					<description><![CDATA[Ingredients: One salmon loin of approximately 150 g, around 2.5 cm thick Salt Pepper 1 sprig of dill 25 g maple syrup 1 potato 1 small [&#8230;]]]></description>
		
		
		
			</item>
		<item>
		<title>Pork chop with curried pineapple</title>
		<link>https://www.sous-vide.cooking/pork-chop-with-curried-pineapple/</link>
		
		<dc:creator><![CDATA[Amaia Altuna]]></dc:creator>
		<pubDate>Tue, 21 Mar 2017 11:45:11 +0000</pubDate>
				<category><![CDATA[Meat]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Chuleta de cerdo]]></category>
		<category><![CDATA[Chuleta de cerdo con piña al curry]]></category>
		<category><![CDATA[cocking]]></category>
		<category><![CDATA[curry]]></category>
		<category><![CDATA[piña]]></category>
		<category><![CDATA[sammic]]></category>
		<category><![CDATA[sous vide]]></category>
		<guid isPermaLink="false">https://www.sous-vide.cooking/?p=11645</guid>

					<description><![CDATA[Ingredients: 1 pork chop 1 tbs chillies 30 g lard Salt Instructions: First marinade the meat with the salt, chillies and lard. Then put it in [&#8230;]]]></description>
		
		
		
			</item>
		<item>
		<title>Cheddar cheese burger</title>
		<link>https://www.sous-vide.cooking/cheddar-cheese-burger/</link>
		
		<dc:creator><![CDATA[Amaia Altuna]]></dc:creator>
		<pubDate>Tue, 14 Mar 2017 11:32:02 +0000</pubDate>
				<category><![CDATA[Meat]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Hamburgesa con queso cheddar]]></category>
		<category><![CDATA[Hamburguesa]]></category>
		<category><![CDATA[Queso Cheddar]]></category>
		<category><![CDATA[sammic]]></category>
		<category><![CDATA[smartvide]]></category>
		<category><![CDATA[Sonda SmartVide]]></category>
		<category><![CDATA[sous vide]]></category>
		<guid isPermaLink="false">https://www.sous-vide.cooking/?p=11800</guid>

					<description><![CDATA[Ingredients: 200 g minced beef 80 g chopped streaky bacon 1 egg yolk Salt Pepper 1 tbsp mustard 1 tbsp ketchup 1 hamburger bun 1 tomato [&#8230;]]]></description>
		
		
		
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