SmartVide News
How to cook foods vacuum-packed in glass jars
After having published a post on our website www.sammic.com about food packaging in glass jars, a query was received that relates this system with the subsequent […]
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Conservation of meat or fish cooked using sous-vide, and subsequent regeneration
We have received the following question: “If I cook meat or fish with the sous-vide to the desired point, what temperature should I keep it at? […]
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Granja Campomayor will sell poached eggs prepared at a low temperature with our SmartVide
Galician Granja Campomayor is about to revolutionize the egg market by selling poached eggs prepared at a low temperature with our SmartVide 8. The low temperature cooked egg, […]
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Ziplock bag open so that air can get out?
Our corporate chef has received the following question : “I recently read on a webpage that when cooking a sous vide steak, you should leave the […]
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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 […]
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