sous vide
Partridge a la Toledana
Here we have one of the delicacies of our cuisine: the partridge. The partridge is a bird found throughout the peninsula that, in addition, is not […]
Read more
Piña Colada Cannelloni
Thanks to the discovery of America, nowadays we can enjoy many delicious ingredients and the pineapple is one of them. It comes from South America, specifically […]
Read more
Cooking time for meat to be preserved
A user asks us: “ I am going to cook 5 cm thick beef tournedos using sous-vide at 55°C. I would like these tournedos to be […]
Read more
Regeneration at low temperatures
It is well known that sous vide is perfect for precise cooking and getting the best from the ingredients, with all the organisational, economic and quality advantages […]
Read more
Hostelco 2016: SmartVide family
SmartVide by Sammic is already a family For the first time at Hostelco, the whole SmartVide family will be available to visitors to our stand (remember, we will […]
Read more
Cochinita pibil (slow-roasted pork) a la sous-vide
Ingredients for the sous-vide cochinita pibil or slow roasted pork: 1 kg pork loin 100 g annatto in paste 200 ml bitter orange juice 200 ml […]
Read more