A couple of months ago. Our technical team have made some videos about how to operate the Vacuum SU range, regarding the many features offered by the new Sensor Ultra Vacuum packing machines. Now, we want to go one step further and improve the user experience. To do this, we have made some videos showing
In the food industry. When your equipment consistently underperforms, so does the food you prepare for your customers. That’s why it’s so important to mantain and repair when your machines break down. At Sammic Service Center, we know how crucial is to your business’s success, so we provide all the reliable commercial kitchen repair, maintenance
Ingredients: 700 g of fresh mackerel 1 tablespoon of olive oil 3 cloves of garlic 1 sprig of thyme Lemon peel Peppercorns Jars for preserving Preparation: To prepare this mackerel preserve with herbs, start by cleaning the mackerel. Debone and place in iced water on a tray. With a Sensor Ultra vacuum packing machine, perform two
Formerly based in an Amoy Street shop house, the one Michelin-starred Basque Kitchen by Aitor (“Basque Kitchen”) from Chef-Patron Aitor Jeronimo Orive (“Aitor”) has just moved into a stately water-fronting home at the historic Fullerton Waterboat House (circa 1919) With 38 seats – including an 8-seat private dining room – the newly reopened restaurant is bigger than
Ingredients: For the macerated strawberries 300 g of strawberries 10 g of sherry vinegar 20 g of brown sugar 20 g of sweet white wine 1 g of salt For the cheese foam 200 g of cream 25 g of Gorgonzola cheese 10 g of sugar 50 g of crumble Preparation: To prepare this recipe, start by cleaning
Ingredients: For the caramel 100 g of sugar For the coffe flan 3 eggs 300 g of milk 50 g of condensed milk 20 g of instant coffee 60 g of sugar For the foam 30 g of instant coffee 60 g of water 15 g of icing sugar Preparation: To start, make a dry
Ingredients: 500g of clean mussels 1 onion 30g fried tomato 50g white wine 50g vinegar 50g virgin olive oil 2 lemon skins 2 orange skins 5g of paprika 20g ginger 1 bay leaf Preparation: We’ll make the marinade first. Put all of the ingredients except the mussels into a bag and cook in the SmartVide
Ingredients: 500g hake 2 garlic cloves Juice of half a lime 5g oregano 20g evoo 2g paprika 1 bay leaf 5g chopped coriander 1 tbsp frying flour 1 egg 70g mayonnaise 30g kimchi juice Pepper Oil Preparation: First, clean the fish and cut it into bite-sized pieces. In a bowl, mix the oil, the paprika,
Ingredients: 200g salmon 100g salt 100g sugar 5g thyme 5g dill 5g white pepper 5g sage 1 cucumber 250g water 250g white vinegar 5g mustard seed 2 bay leaves 1 garlic clove Pepper Oil Preparation: First, dry the salmon and remove the bones. Once it’s clean, pack the fish covered with salt and sugar and
Ingredients: 2 chicken breasts 200g of fresh sausages 1 bunch of wild asparagus 1 egg 10g of sherry 1 piece of cheddar cheese Flour Egg Mashed potato flakes Preparation: To start with, make the forcemeat by mixing the sausage meat with the egg, the sherry, salt and pepper. Then, open the chicken breasts flat, season
