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Questions & Answers
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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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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How important is weight in sous-vide cooking?
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 […]
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