SmartVide News

How to prepare Soria-style torrezno starting with sous-vide cooking?

In the “Ask the chef” section, we received the following question: “I want to prepare Soria-style torrezno starting with sous-vide cooking. What time and temperature should […]

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Can food be frozen after cooking it sous-vide?

In the “Ask the chef” section, we received the following question: “I have cooked pork ribs sous-vide and would like to freeze them. Can I do […]

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Does altitude change sous-vide cooking times?

A common question among those cooking sous-vide in high-altitude areas is whether cooking times and temperatures need to be adjusted. For example, in places located more […]

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Learn sous-vide with Enrique Fleischmann and Sammic

Do you want to improve the shelf life of your products? Are you interested in cooking with greater precision, efficiency and food safety? Looking to make […]

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Filet mignon: Time and temperature

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 […]

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Does the bone of a product increase cooking time?

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 […]

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