FAQ

Deer fillet: Time and temperature

A user asked us the following question: I have a deer fillet of approximately 1.2 kg that I would like to prepare using the Sous-Vide technique. […]

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For sous-vide cooking, does the bag have to be completely immersed?

In the Ask our Chef section we have received the following question: Hello Chef! I have placed the asparagus in the SmartVide and the bag floats. […]

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Is it unhealthy to heat the bag using this technique?

In the Ask our Chef section we have received the following question. I have always heard that it is unhealthy to heat the bag using this […]

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Can the frozen product be cooked directly?

In the Ask our Chef section we have received the following question: “I would like to know whether it is possible to cook the frozen product […]

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Can potatoes be prepared for a tortilla using the sous-vide technique?

In the Ask our Chef section we have received the following question: Can potatoes be prepared for a tortilla using the sous-vide technique? This is the […]

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Esparragos 2

Why do asparagus lose their texture?

In the Ask our Chef section we have received the following question: “I have a question regarding asparagus. I place them in a vacuum bag with […]

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Must food be frozen after vacuum cooking?

In the “Ask our chef“ section, a user posed the following question: Is it necessary to freeze any kind of meat and/or fish after vacuum cooking? […]

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FAQ: Is there a mathematical ratio for calculating times and temperatures?

A user asked us the following question: “I would like to know how I can estimate the ratio when choosing one temperature or another for cooking […]

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Pork spleen: Time and temperature

A user asked our chef for help cooking pork spleen. Enrique Fleischmann, our corporate chef, has carried out different trials with four pork spleens and has […]

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Lamb chops: time and temperature

A user asked us about the cooking time and temperature for lamb chops. They have to prepare some 250 pieces, each weighing 60 grams. Chef’s answer: […]

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Rump cover in the sous-vide: Time and temperature

Imagen: www.dostoros.com.mx A user asked us the following question: “I would like to know how long and at what temperature I should programme my sous-vide for […]

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Sous-vide rooster combs

A user has asked about the cooking time and temperature for rooster combs. Chef’s answer: For standard-size rooster combs, I suggest baking at 80ºC for 6 […]

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