Have more questions about Sous-Vide Cooking?
Ask our Chef Enrique Fleischmann
Questions & Answers
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, […]
Read more
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 […]
Read more
How should I cook a sea bass?
We received the following question in our “Ask the chef” section. “Hello. I want to prepare a 6 kg sea bass with butter, parsley in branches, […]
Read more
Temperature and time for veal entrecôte
We have received the following question for our corporate chef, Enrique Fleischmann. “Hello. I have a veal entrecôte of about 900 gr. What time and temperature […]
Read more
Pork ham: Time and temperature
We received the following question in our “Ask the chef” section: “Hello, chef, we are thinking about making a pork ham, first on low and then […]
Read more
Should meat be cooked from raw or previously sealed?
We received the following question in the “Ask the chef” section: To cook the meat, can I place it in the vacuum bag with onions, carrots, […]
Read more