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Recipes Archives | Sous Vide CookingSous Vide Cooking

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Sammic: The Right Choice. Sous Vide Cooking Guide. Mashed potatoes using the sous-vide. A potential customer asks us if it is possible to make mashed potatoes using the sous-vide cooking technique and mashing the potato inside the same cooking […]. 18 October, 2016. Sous-vide cooked mezcal rompope: Ingredients 8 egg yolks 500 gr muilk 250 gr sugar 1/2 cinnamon stick 250 gr Mezcal Instructions: Vacuum pack all ingredients and […]. 19 July, 2016. Kentucky-style chicken wings 2.0. 5 July, 2016. 28 June, 2016.

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Sammic services trains local chefsSous Vide Cooking

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Sammic: The Right Choice. Sous Vide Cooking Guide. Chef’s Services starts training local chefs. Chef’s Services starts training local chefs. 24 June, 2015. Within Sammic Services, namely Chef’s Services by Sammic. And together with our corporate chef Enrique Fleischmann, we have brought together renowned chefs from the area to give them information and training on cooking and regeneration using sous-vide technique. We have had the pleasure to welcome, in our test kitchen, Joseba Olaizola. 13 October, 2016.

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Ask our Chef | Sous Vide Cooking

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Sammic: The Right Choice. Sous Vide Cooking Guide. Sammic's corporate Chef Enrique Fleischmann, who has extensive experience in new cooking techniques, answers your questions. Send us your question now. Our corporate chef Enrique Fleischmann replies to your questions. Send us your question now. SAMMIC is considered Spain’s leading Designer and Manufacturer of Foodservice Equipment and one of the main players worldwide. Sous-vide cooking temperatures for fish. 21 October, 2016. 18 October, 2016.

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Pineapple at 70ºC / 158ºF, Coconut and Rum | Sous Vide Cooking

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Sammic: The Right Choice. Sous Vide Cooking Guide. Pineapple at 70ºC / 158ºF, Coconut and Rum. Pineapple at 70ºC / 158ºF, Coconut and Rum. 20 July, 2015. 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. 20 g / 2/3 oz rum. 10 g / 1/3 oz brown sugar. Place the chopped pineapple in a small vacuum bag with the rum, butter, sugar and vanilla and leave to cook for 40 minutes at 70. 11 g / 1/3 oz de albumin. Put half of...

sous-vide.cooking

Tutto sulla cottura sottovuotoSous Vide Cooking

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Sammic: La Scelta Giusta. Guida alla cottura sottovuoto. Chiedi al nostro Chef. Tutto sulla cottura Sous Vide. Scopri la tecnica culinaria che sta rivoluzionando cucine professionali. Scopri le migliori ricette con la tecnica Sous Vide. Tutte le notizie sul Sous Vide sul nostro Blog. Tutto sulla cottura sottovuoto. Tecniche, ricette, attrezzature e altro. La cottura sottovuoto o Sous Vide. La temperatura e il tempo variano a seconda dell’alimento e della quantità da cuocere. Trova l'attrezzatura più indi...

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Sous-Vide Cooking | Sous Vide Cooking

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Sammic: The Right Choice. Sous Vide Cooking Guide. In this step of Sous Vide cooking process, previously vacuum packed food will be cooked for a long time at a precisely controlled, relatively low temperature (compared to traditional cooking). Sous Vide Cooking Process. Sous Vide cooking consists of vacuum packing. Raw products in a hermetically sealed bag and cook. It in the same bag at a precisely controlled temperature. For a long time. The product before serving. Advantages of Sous Vide cooking.

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Todo sobre la cocción sous-videSous Vide Cooking

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Sammic: La Elección Acertada. Guía de Cocción Sous Vide. Pregunte a nuestro Chef. Todo sobre la cocción sous-vide. Descubra la técnica culinaria que está revolucionando las cocinas profesionales. Descubre las mejores recetas con la técnica Sous Vide. Toda la actualidad sobre el Sous Vide en nuestro Blog. Todo sobre la cocción sous-vide. Técnica, Recetas, Equipamiento y más. La cocción al vacío o Sous Vide. La temperatura y el tiempo varían según el alimento y cantidad a cocinar. La cocción Sous Vide.

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Gastronomika 2014 | Txoko Getaria

https://txokogetaria.wordpress.com/2014/10/08/gastronomika-2014

Txoko Getaria, a restaurant in the Basque Country. 8 octubre, 2014. EUSK: Akreditazio ofizialak jantzi eta barrura. Fleischmann s Cooking Group. Jatetxea, Boilur Zuriaren txapelketara gonbidatua izan zen asteartean Kursaal-eko Ni Neu jatetxean, Tartuflanghe empresak antolatuta. Sei jatetxek, boilur zuria erabiliaz, ahalik eta plater goxoena egiteko agindua zuten. Bailara Jatetxeaz gain, Frontón eta Mirador de Ulia jatetxeak ere bertan ziren, Italiako beste hiru sukaldariekin batera. CAST: Pero antes de e...

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Products | Sous Vide Cooking

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Sammic: The Right Choice. Sous Vide Cooking Guide. Sammic commercial vacuum packing machines: over 30 models available. Download spec sheets, brochures, manuale,s etc. Get to know SmartVide. Our new commercial sous-vide cooker: precise, user-friendly and offering cutting-edge features. Designed by and for chefs. Get to know Sammic's range of blast chillers. Blast chilling shock freezing for any need. Get to know the products we propose you to finish the product before plating and service. 21 October, 2016.

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Sous Vide Cooking Guide | Sous Vide Cooking

http://www.sous-vide.cooking/sous-vide-cooking/process/temperature-guide

Sammic: The Right Choice. Sous Vide Cooking Guide. Sous Vide Cooking Guide. Sous Vide Cooking Guide. Sous-Vide cooking guide PDF. SAMMIC is considered Spain’s leading Designer and Manufacturer of Foodservice Equipment and one of the main players worldwide. Sous-vide cooking temperatures for fish. 21 October, 2016. Mashed potatoes using the sous-vide. 18 October, 2016. Hostelco 2016: SmartVide family. 13 October, 2016. Fleischmann’s Cooking Group.