SmartVide News
Sous-vide cooking temperatures for fish
A user asks us what internal temperature a fish needs to be cooked to, so that it will “just” come away from the bones. Here’s our […]
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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 […]
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Pasteurisation with the SmartVide
A customer asks us if it is possible to pasteurise the content of glass jars using the SmartVide, and asks for advice on the matter. It is possible […]
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SmartVide8 Plus, finalist at Fine Food Australia Show 2016
We are glad to announce that our SmartVide8 Plus stirrer circulator has been shortlisted as a finalist for the Fine Food New Product Awards. The Fine Food […]
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Learning for sous-vide
A user asks our chef: ¿could you advice me the first step for use sous-vide the way it is and simple équipements to realise all superbe […]
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How to make a thick aioli garlic mayonnaise with the TR-250 blender
A user has asked how to make aioli garlic mayonnaise with the TR-250 blender so that it is very thick. Answer from our chef: To make a thick […]
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