SmartVide News
Demonstration of SmartVide sous-vide cookers versatility at NKUHT
The students of the Advanced Western Culinary Arts of NKUHT (National Kaohsiung University of Hospitality and Tourism) in Taiwan learnt how to cook a Lamb loin […]
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Low-temperature chicken, breaded and fried
We received the following question in our “Ask the chef” section. “I would like to make chicken thighs at low temperature and then bread and fry […]
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How should I cook a sea bass?
We received the following question in our “Ask the chef” section. “Hello. I want to prepare a 6 kg sea bass with butter, parsley in branches, […]
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Temperature and time for veal entrecôte
We have received the following question for our corporate chef, Enrique Fleischmann. “Hello. I have a veal entrecôte of about 900 gr. What time and temperature […]
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Pork ham: Time and temperature
We received the following question in our “Ask the chef” section: “Hello, chef, we are thinking about making a pork ham, first on low and then […]
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Should meat be cooked from raw or previously sealed?
We received the following question in the “Ask the chef” section: To cook the meat, can I place it in the vacuum bag with onions, carrots, […]
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