The SmartVide at National Kaohsiung University of Hospitality and Tourism

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 professionals. Last […]

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Does the cooking guide work for a steam oven?

The following question has been received in the “ask our chef” section. “Good Morning. I have a combi steam oven and a vacuum packing machine. Can […]

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Introducing the new website: more visual, simpler

With the introduction of the new SmartVide 5, 7 and 9 low-temperature cookers, we present our new logo. After a design process involving Sammic’s whole team, we’re launching […]

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Miniature gastronomy with the sous-vide solution

We are in the fifth edition of gastronomic workshops “Alta cocina en miniatura” (Haute cuisine in miniature) that are being held in Vitoria-Gasteiz since March 8. […]

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Roast pigeon with gnocchis and pipian

Green pipian: Ingredients: 2 garlic cloves 2 onions 500g of green tomato sauce 250 gr of pumpkin seeds 1 dl of sherry vinegar 50 gr of […]

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Thick rice with picornells and truffle

Ingredients: To prepare the rice 50 gr of cream cheese Classic sauce (20 gr onion, 30 gr tomato, 10 ml white wine, 0.5 gr salt and […]

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