SmartVide News
Chef Nick Whitehouse, in the media again with Sammic sous-vide solutions
The acclaimed chef Nick Whitehouse, from Epping’s Rawsons Restaurant in Sydney’s Northern Suburbs, is in the media again cooking with SmartVide immersion circulators and using a […]
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Temperature and cooking time for cow’s head
Photography: carnesgonzalezshop.com The following question has been received in our ‘ask our chef‘ section: “Hello, I would like to know what the best temperature and time […]
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The vacuum level in the pears in wine recipe
In our ‘Ask our chef‘ section we received a double question regarding our pears in red wine recipe using the sous-vide method, specifically concerning the vacuum […]
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Asparagus conservation
Picture: Beire.com The following question has been received in our “Ask our chef” section: “Good morning, I have a question about conserving asparagus. Now is the […]
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How to pasteurise milk
Picture: albahacaycanela – Liliana Fuchs Our corporative chef received the following question has been received:“I have a sous vide and I would like to know how […]
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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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