Questions & Answers

Vacuum-packed onions, but crispy?

We received the following question in our Ask the Chef section. “Hello, Chef. How can I cook Tropea onions with vacuum cooking to make them crispy?” […]

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Is it possible to make broths and stocks with vacuum packaging?

A user asked us the following question in the Ask the Chef section. “Is it possible to make broths and stocks with vacuum packaging?” This is how […]

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Differences in temperatures and time

We have received the following question in the Ask the Chef section. “My question is about the differences in Temperatures and Time between the tables, recipes, forums, books, […]

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How can I blast-chill without a professional chiller?

A user asked us the following question. “I would like to learn what is the entire process for blast-chilling without a blast chiller and the temperatures and time I […]

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Time and temperature: Beef snout and pig’s ear

In our Ask the Chef section, we received the following question: “Hello, chef, I wanted to know the time and temperature for a large beef snout, […]

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Low-temperature chicken, breaded and fried

We received the following question in our “Ask the chef” section. “I would like to make chicken thighs at low temperature and then bread and fry […]

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Ask our Chef Enrique Fleischmann
Have more questions about Sous-Vide Cooking?

Ask our Chef Enrique Fleischmann

Sous-Vide Temperature & Time Guides
Looking for cooking temperatures & times?

Sous-Vide Temperature & Time Guides