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  • SMARTVIDE by Sammic   |   27 December

    SmartVide and the download of cooking reports for HACCP

    In “Ask our chef” section, a user asks our chef if SmartVide8 without Bluetooth connectivity allows downloading cooking reports for HACCP control. SmartVide8 without Bluetooth connectivity shows a graphic at the end of the cooking period with the temperature of the waterbath during the whole cooking process. Nevertheless, it does not…

  • Sammic   |   27 December

    Chef Nick Whitehouse, in the media again with Sammic sous-vide solutions

    The acclaimed chef Nick Whitehouse, from Epping’s Rawsons Restaurant in Sydney’s Northern Suburbs, is in the media again cooking with SmartVide immersion circulators and using a Sammic vacuum sealer. Chef Whitehouse has had a prestigious career working in Europe, Asia and Australia as well as appearing on Channel Ten’s Masterchef…

  • Santos   |   27 December

    RECIPE: Summer Time Smoothie

    1/2 Lime 1 Apple 1/4 Pineapple 1/2 Mango 4 Ice cubes   First of all, peel the pineapple and the mango. Then, stone the mango. Squeeze the lime with your citrus juicer Juice the pineapple and apple in your juice extractor. Mix everything with the mango and some ice cubes…

  • Santos   |   27 December

    COLD PRESS JUICER 65: SANTOS JUICES UP THE MARKET

    Santos Cold Press Juicer #65 won the 2017 Sirha Innovation Award, in the category "Appliance, Equipment, Concepts". This innovative appliance will be a must-have for juice bars and all stores wishing to make fresh cold pressed juices, on demand. The Cold Press Juicer #65 is the first counter-top commercial cold press…

  • SMARTVIDE by Sammic   |   5 December

    RECIPE: Pork sirloin with pear compote and herb-infused oil

    Pear compote Ingredients: 1 ripe pear 1g of nutmeg 3 peppercorns 2 cloves 3 g of salt Preparation: First, chop the pear and pack it with the rest of the ingredients. Then cook the mixture in the SmartVide at 80 ºC for an hour and a half. To finish, blend…

  • Santos   |   27 November

    RECIPE: Queen Be

    1 Grapefruit 1 Lemon 1 Teaspoon of honey 3 Ice cubes   Squeeze the grapefruit and the lemon with your citrus juicer. Add one teaspoon of honey and the ice cubes. Then, mix everything in your blender. 

  • SMARTVIDE by Sammic   |   7 November

    RECIPE: Salad of marinated king prawns and pickles

    Ingredients: Marinated king prawns 6 raw king prawns 25g dry white wine 10g soy sauce 5g fermented fish sauce Juice of half a grapefruit Juice of 1 lime Lemon zest 1 bay leaf Pickle: 1 mango 1 peach 1 cucumber Radishes 1 red onion 50g cider vinegar 100g sugar 150g…

  • Sammic   |   31 October

    The SmartVide at “English Italian Awards”

    Two weeks ago, our customer Andrea Scarpati from Italian Restaurant Sapori in Anstey Leicester, packed his beloved Smartvide 8+ and transported it to the “English Italian Awards” where he had been nominated for 3 awards. He and his restaurant had been choosen as finalist of the Best Pasta award, Chef…

  • SMARTVIDE by Sammic   |   24 October

    RECIPE: Jerk chicken wings

    The marinade used in this recipe has its origins in Jamaica and is believed to have come about as a result of the union between African slaves and the local aborigine people, the taínos, during colonial times. It is a very well-spiced marinade which is quite hot and traditionally used…

  • Santos   |   11 August

    RECIPE: Tropical Smoothie

    3 kale leaves 1/4 Pineapple 1/2 Mango  1 Banana 5 Ice cubes   Peel the pineapple, mango and banana. Then, stone the mango. Juice the pineapple and kale leaves in your juice extractor. Pour the juice in your blender and mix it with the banana, mango, and some ice cubes. 

  • SMARTVIDE by Sammic   |   22 June

    The vacuum level in the pears in wine recipe

    In our ‘Ask our chef‘ section we received a double question regarding our pears in red wine recipe using the sous-vide method, specifically concerning the vacuum level reached and the cooking time: “There are some products, such as pear, which we put into The Bag with the wine and the…

  • SMARTVIDE by Sammic   |   14 May

    RECIPE: Salmon with ginger and lime oil

    Salmon is one of the richest fish in omega-3 and protein and it is also one of the few that can be found in freshwater as well as saltwater. Using the vacuum technique in this recipe, it retains the juiciness and flavour of the fish and results in a perfect…

  • SMARTVIDE by Sammic   |   4 April

    How to cook foods vacuum-packed in glass jars

    After having published a post on our website www.sammic.com about food packaging in glass jars, a query was received that relates this system with the subsequent cooking of food, so the post has been moved here. The question was: once food has been vacuum packaged in glass jars, can it…

  • SMARTVIDE by Sammic   |   28 March

    Conservation of meat or fish cooked using sous-vide, and subsequent regeneration

    We have received the following question: “If I cook meat or fish with the sous-vide to the desired point, what temperature should I keep it at? How many days can I keep it for? And how should I reheat it when it is ordered?” Answer from our chef: The conservation…

  • Santos   |   15 February

    RECIPE: Honey Watermelon

    ½ Lemon ¼ Watermelon 3 Teaspoons of honey 5 Mint leaves 3 Ice cubes   Squeeze half a lemon with your citrus juicer.  Juice a piece of watermelon in your juice extractor.  Pour the juice in your blender jug, and add 3 teaspoons of honey and 3 ice cubes.  Mix…

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