sous-vide cooking
Sous-vide spaghetti carbonara
Ingredients 100g dry long pasta (e.g. spaghetti, linguine or tagliatelle) 1 egg 2 egg yolks 40g Parmesan (Pecorino) 50g fried bacon Salt Pepper Preparation Add the […]
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Egg bites (egg and cheese jars)
Ingredients 6 eggs 300g cream cheese 50g natural yoghurt Salt Black pepper Turkey breast Cherry tomatoes Chives Preparation First, beat the eggs with the cheese, yoghurt, […]
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Preserved cherry tomatoes
Ingredients 500g cherry tomatoes Tarragon Mild olive oil Preparation Clean the tomatoes and put them into jars or bags. Add whatever you want to infuse the […]
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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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Must food be frozen after vacuum cooking?
In the “Ask our chef“ section, a user posed the following question: Is it necessary to freeze any kind of meat and/or fish after vacuum cooking? […]
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Asian-style confit cod
Ingredients: Desalted cod loin (approx. 150 grams) 50 g soy sauce (low salt) 25 g rice wine 25 g sesame oil 5 g white pepper 10 […]
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