sous-vide cooking
Egg bites (egg and cheese jars)
Ingredients 6 eggs 300g cream cheese 50g natural yoghurt Salt Black pepper Turkey breast Cherry tomatoes Chives Preparation First, beat the eggs with the cheese, yoghurt, […]
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Preserved cherry tomatoes
Ingredients 500g cherry tomatoes Tarragon Mild olive oil Preparation Clean the tomatoes and put them into jars or bags. Add whatever you want to infuse the […]
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Introducing the new website: more visual, simpler
With the introduction of the new SmartVide 5, 7 and 9 low-temperature cookers, we present our new logo. After a design process involving Sammic’s whole team, we’re launching […]
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Must food be frozen after vacuum cooking?
In the “Ask our chef“ section, a user posed the following question: Is it necessary to freeze any kind of meat and/or fish after vacuum cooking? […]
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Asian-style confit cod
Ingredients: Desalted cod loin (approx. 150 grams) 50 g soy sauce (low salt) 25 g rice wine 25 g sesame oil 5 g white pepper 10 […]
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Cooking for royals with SmartVide
Chef Nick Whitehouse has cooked for royals and now cooks on Australian TV (Studio 10) with SmartVide. Chef Nick Whitehouse has cooked for the likes of […]
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