Blog
Octopus 77ºC / 171ºF recipe
For the octopus: 1 fresh octopus of 1,800 g Salt 10 g Guajillo chilli 2 g Mexican pepper For the glazed potatoes: 2 potatoes of 50 […]
Read more
The first SmartVide8 units have their owner
Once manufactured the first units of SmartVide by Sammic, the new generation of stirrer circulators, it has been a pleasure to give the first units to […]
Read more
NRA Show 2015: Thank you!
From SAMMIC, We would like to thank you all for taking your time to visit our booth during the NRA 2015 show in Chicago. It was […]
Read more
Gastronomy & Innovation: Pintxo Genius 2.0
Gastronomy is recognized by everybody, as one of the cradles of innovation in Spain. The 2015 edition of The Genie Award CMVocento granted, took place on April 9th […]
Read more
Countdown to NRA show 2015 starts! Visit us on booth #3963
Sammic is looking forward to the 2015 National Restaurant Association Show. It will take place in Chicago, Illinois, from May 16th to May 19th 2015. Sammic […]
Read more
Different vacuum bags for different temperatures?
When cooking sous-vide in vacuum packing pouches, is it necessary to use different bag thicknesses depending on the cooking temperature? The vacuum bags are divided roughly […]
Read more