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	<title>smartvide &#8211; Sous Vide Cooking</title>
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	<description>All about Vacuum Cooking. Technique, Recipes, Equipment and more.</description>
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		<title>Demonstration of SmartVide sous-vide cookers versatility at NKUHT</title>
		<link>https://www.sous-vide.cooking/demonstration-of-smartvide-sous-vide-cookers-versatility-at-nkuht/</link>
		
		<dc:creator><![CDATA[Eider Bereziartua]]></dc:creator>
		<pubDate>Mon, 23 May 2022 07:22:37 +0000</pubDate>
				<category><![CDATA[Events]]></category>
		<category><![CDATA[NKUHT]]></category>
		<category><![CDATA[smartvide]]></category>
		<category><![CDATA[sous-vide cooking]]></category>
		<category><![CDATA[versatility]]></category>
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					<description><![CDATA[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 [&#8230;]]]></description>
		
		
		
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		<title>The SmartVide at National Kaohsiung University of Hospitality and Tourism</title>
		<link>https://www.sous-vide.cooking/the-smartvide-at-national-kaohsiung-university-of-hospitality-and-tourism/</link>
		
		<dc:creator><![CDATA[Eider Bereziartua]]></dc:creator>
		<pubDate>Wed, 27 Jan 2021 08:12:53 +0000</pubDate>
				<category><![CDATA[Events]]></category>
		<category><![CDATA[NKUHT]]></category>
		<category><![CDATA[smartvide]]></category>
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					<description><![CDATA[Thanks to Sammic’s partnership with&#160;NKUHT (National Kaohsiung University of Hospitality and Tourism)&#160;in Taiwan, our SmartVide immersion circulators are being used to train future culinary professionals. Last [&#8230;]]]></description>
		
		
		
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		<title>Does the cooking guide work for a steam oven?</title>
		<link>https://www.sous-vide.cooking/does-the-cooking-guide-work-for-a-steam-oven/</link>
		
		<dc:creator><![CDATA[Eider Bereziartua]]></dc:creator>
		<pubDate>Thu, 21 Jan 2021 10:32:49 +0000</pubDate>
				<category><![CDATA[FAQ]]></category>
		<category><![CDATA[horno vs sous-vide]]></category>
		<category><![CDATA[smartvide]]></category>
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					<description><![CDATA[The following question has been received in the &#8220;ask our chef&#8221; section. &#8220;Good Morning. I have a combi steam oven and a vacuum packing machine. Can [&#8230;]]]></description>
		
		
		
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		<title>Introducing the new website: more visual, simpler</title>
		<link>https://www.sous-vide.cooking/introducing-the-new-website-more-visual-simpler/</link>
		
		<dc:creator><![CDATA[Eider Bereziartua]]></dc:creator>
		<pubDate>Tue, 14 Apr 2020 07:13:04 +0000</pubDate>
				<category><![CDATA[Events]]></category>
		<category><![CDATA[New web]]></category>
		<category><![CDATA[smartvide]]></category>
		<category><![CDATA[sous-vide cooking]]></category>
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					<description><![CDATA[With the introduction of the new SmartVide 5, 7 and 9 low-temperature cookers, we present our new logo. After a design process involving&#160;Sammic&#8217;s&#160;whole team, we&#8217;re launching [&#8230;]]]></description>
		
		
		
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		<title>Miniature gastronomy with the sous-vide solution</title>
		<link>https://www.sous-vide.cooking/miniature-gastronomy-sous-vide-solution/</link>
		
		<dc:creator><![CDATA[Eider Bereziartua]]></dc:creator>
		<pubDate>Wed, 14 Mar 2018 11:20:45 +0000</pubDate>
				<category><![CDATA[Events]]></category>
		<category><![CDATA[gastronomy]]></category>
		<category><![CDATA[miniature]]></category>
		<category><![CDATA[smartvide]]></category>
		<category><![CDATA[sous vide]]></category>
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					<description><![CDATA[We are in the fifth edition of gastronomic workshops &#8220;Alta cocina en miniatura&#8221; (Haute cuisine in miniature) that are being held in Vitoria-Gasteiz since March 8. [&#8230;]]]></description>
		
		
		
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		<title>Roast pigeon with gnocchis and pipian</title>
		<link>https://www.sous-vide.cooking/roast-pigeon-gnocchis-pipian/</link>
		
		<dc:creator><![CDATA[Eider Bereziartua]]></dc:creator>
		<pubDate>Tue, 26 Dec 2017 11:15:23 +0000</pubDate>
				<category><![CDATA[Meat]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[smartvide]]></category>
		<category><![CDATA[sous vide]]></category>
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					<description><![CDATA[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 [&#8230;]]]></description>
		
		
		
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		<title>Thick rice with picornells and truffle</title>
		<link>https://www.sous-vide.cooking/thick-rice-picornells-truffle/</link>
		
		<dc:creator><![CDATA[Eider Bereziartua]]></dc:creator>
		<pubDate>Tue, 19 Dec 2017 11:15:19 +0000</pubDate>
				<category><![CDATA[Fruit and others]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[receta]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[rice]]></category>
		<category><![CDATA[smartvide]]></category>
		<category><![CDATA[sous vide]]></category>
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					<description><![CDATA[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 [&#8230;]]]></description>
		
		
		
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		<item>
		<title>Pork sirloin with pear compote and herb-infused oil</title>
		<link>https://www.sous-vide.cooking/pork-sirloin-pear-compote-herb-infused-oil/</link>
		
		<dc:creator><![CDATA[Eider Bereziartua]]></dc:creator>
		<pubDate>Tue, 05 Dec 2017 11:05:31 +0000</pubDate>
				<category><![CDATA[Meat]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[pear]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[smartvide]]></category>
		<category><![CDATA[sous vide]]></category>
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					<description><![CDATA[Pear compote Ingredients: 1 ripe pear 1g of nutmeg 3 peppercorns 2 cloves 3 g of salt Preparation: First, chop the pear and pack it with [&#8230;]]]></description>
		
		
		
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		<title>The SmartVide at &#8220;English Italian Awards&#8221;</title>
		<link>https://www.sous-vide.cooking/the-smartvide-at-english-italian-awards/</link>
		
		<dc:creator><![CDATA[Eider Bereziartua]]></dc:creator>
		<pubDate>Tue, 31 Oct 2017 15:00:37 +0000</pubDate>
				<category><![CDATA[Events]]></category>
		<category><![CDATA[Italian Awards]]></category>
		<category><![CDATA[Sapori]]></category>
		<category><![CDATA[smartvide]]></category>
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					<description><![CDATA[Two weeks ago, our customer Andrea Scarpati from Italian Restaurant Sapori in Anstey Leicester (see the article we wrote about them some weeks ago), packed his [&#8230;]]]></description>
		
		
		
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		<title>Jerk chicken wings</title>
		<link>https://www.sous-vide.cooking/jerk-chicken-wings/</link>
		
		<dc:creator><![CDATA[Eider Bereziartua]]></dc:creator>
		<pubDate>Tue, 24 Oct 2017 10:07:42 +0000</pubDate>
				<category><![CDATA[Meat]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[smartvide]]></category>
		<category><![CDATA[sous vide]]></category>
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					<description><![CDATA[The marinade used in this recipe has its origins in Jamaica and is believed to have come about as a result of the union between African [&#8230;]]]></description>
		
		
		
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