Ingredients: 300 g hanger steak 1 litre water 10 g coarse salt 30 g mild olive oil Chimichurri sauce: 400 g sunflower oil 10 g chopped garlic 50 g chopped fresh parsley 5 g of ground black pepper 80 g red wine vinegar 18 g of dried oregano 15 g table salt 5 g chilli
In our “Ask the Chef” section, we received the following question. “Hello, chef, I am trying to vacuum cook filet mignon, but I can’t find the button.” I have tried it in different ways, for one hour and even for two and a half hours. But it hasn’t turned out well and I am beginning
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
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
Khi nói đến đóng gói chân không, một trong những câu hỏi thường gặp nhất chính là. Làm cách nào để biết từng loại túi chân không được sử dụng để làm gì? Trong bài đăng này, chúng ta sẽ nói về các loại túi chân không khác nhau và giải thích mục đích sử
Ngày 28/11 vừa qua đã diễn ra buổi khai trương showroom mới tại địa chỉ 371/17 Hai Bà Trương, P. Võ Thị Sáu, Quận 3, TP. HCM . Đã hơn hai năm kể từ khi chào đón chi nhánh Việt Nam đầu tiên tại Thành phố Hồ Chí Minh. Đây sẽ là một không gian
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
A user asked us the following question in the Ask the Chef section. “Is it possible to make broths and stocks with vacuum packaging?” This is how Enrique Fleischmann, our corporate chef, answered: “With the vacuum technique you can achieve very good broths, essences and consommés. For example, you can make a vegetable stock like this: put roasted vegetables
𝑇ℎ𝑒 𝑖𝑛𝑐𝑟𝑒𝑎𝑠𝑖𝑛𝑔 𝑛𝑢𝑚𝑏𝑒𝑟 𝑜𝑓 𝑝𝑒𝑜𝑝𝑙𝑒 𝑖𝑠 𝑠𝑡𝑖𝑐𝑘𝑖𝑛𝑔 𝑡𝑜 𝑎 ℎ𝑒𝑎𝑙𝑡ℎ𝑦 𝑙𝑖𝑓𝑒𝑠𝑡𝑦𝑙𝑒. 𝑆𝑡𝑎𝑛𝑑𝑎𝑟𝑑 𝑐𝑜𝑜𝑘𝑖𝑛𝑔 𝑚𝑒𝑡ℎ𝑜𝑑𝑠 𝑎𝑟𝑒𝑛’𝑡 𝑎𝑙𝑤𝑎𝑦𝑠 𝑠𝑢𝑖𝑡𝑎𝑏𝑙𝑒 𝑓𝑜𝑟 𝑡ℎ𝑒𝑚. 𝐴𝑐𝑐𝑜𝑟𝑑𝑖𝑛𝑔𝑙𝑦, 𝑛𝑒𝑤 𝑐𝑢𝑙𝑖𝑛𝑎𝑟𝑦 𝑡𝑒𝑐ℎ𝑛𝑖𝑞𝑢𝑒𝑠 𝑎𝑟𝑒 𝑖𝑛𝑡𝑟𝑜𝑑𝑢𝑐𝑒𝑑 𝑎𝑠 “𝑠𝑜𝑢𝑠𝑣𝑖𝑑𝑒 𝑐𝑜𝑜𝑘𝑖𝑛𝑔” 𝑓𝑜𝑟 𝑐𝑜𝑜𝑘𝑖𝑛𝑔 𝑑𝑒𝑙𝑖𝑐𝑖𝑜𝑢𝑠 𝑎𝑛𝑑 ℎ𝑒𝑎𝑙𝑡ℎ𝑦 𝑓𝑜𝑜𝑑. Sammic SU-316 Vacuum Packing Machine – Perfect for sealing food plastic into plastic bags for easy storage in fridges / freezers.
A user asked us the following question. “I would like to learn what is the entire process for blast-chilling without a blast chiller and the temperatures and time I have to use in order to do it correctly. I would like to cook meats and vegetables and then store them in the chiller to later reheat them. What
