Have more questions about Sous-Vide Cooking?
Ask our Chef Enrique Fleischmann
Questions & Answers
Infused oil: temperature
A user has asked the following question: At what temperature can we make an infused oil? This was the response of our chef Enrique Fleischmann: “The […]
Read more
Chicken rolls: Time and temperature
A user has asked us the following: “I need to know the cooking time and temperature to use for preparing mini chicken rolls (about 6 cm […]
Read more
Can I cook a whole fish at a low temperature?
A user has left us the following question in our ask the chef section. Good Morning. Can you cook a whole fish at a low temperature? […]
Read more
How should I reheat food cooked sous-vide?
A user has asked us the following question. “When foods such as steak, duck breast or similar have been vacuum-cooked and then refrigerated, how long must […]
Read more
Crêpes: Conservation and regeneration times
The following question has been received in our “ask our chef” section. Hello Chef! How long can I keep a vacuum-packed crêpe for? Also, I would […]
Read more
Which fish do you recommend for advance preparation?
Our corporate chef Enrique Fleischmann has received the following question: What fish do you recommend we include in our menu? It needs to withstand cooking at […]
Read more