sous vide
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 […]
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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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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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Cochinita pibil (slow-roasted pork) a la sous-vide
Ingredients for the sous-vide cochinita pibil or slow roasted pork: 1 kg pork loin 100 g annatto in paste 200 ml bitter orange juice 200 ml […]
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Pineapple at 70ºC / 158ºF, Coconut and Rum
Pineapple cooked at low temperature, infused and aromatised 60 g / 2 oz of pineapple, cleaned and chopped into pieces 10 g / 1/3 oz butter […]
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Fondant recipe using sous-vide technique
We have received a consultation asking for fondant recipe. As we are on a website about sous-vide cooking, we have adapted the recipe to this technique. […]
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