DOES THE BONE OF A PRODUCT INCREASE COOKING TIME?

A user asked us the following question through the “Ask the Chef” section: “Hello, chef, does cooking products with bone significantly increase cooking time? I imagine that the bone would stop the temperature being distributed evenly, so the cooking time would need to be longer.” Enrique Fleischmann, our corporate chef, has given the following response: “The bone is

HOW IMPORTANT IS WEIGHT IN SOUS-VIDE COOKING?

We received the following question in the “Ask the chef” section. “I am just learning about sous-vide and low-temperature cooking and I would like you to clarify the relationship between time, temperature and weight. Different websites I have seen show different relationships between times and temperatures for the same types of food. However, I haven’t seen any

Gravity Slide System, unique system to eject the cut product without impact

The Gravity Slide System of the new Compact veg prep machines allows the cut product to be ejected by gravity, avoiding impacts. This unique feature of Sammic machines is particularly useful for cutting slices and reconstructing the product for subsequent preservation or presentation. The new vegetable preparation machines and combi machines in the Compact Line include the Gravity