Questions & Answers

What is the real capacity, in food, of a SmartVide immersion circulator?

When we talk about SmartVide, we say they can work in up to 56 lt. / 14 gal. or 28 lt. / 7 gal. containers. But […]

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Why do we blast-chill the octopus before vacuum seal & cook it?

The fundamental reason is that the chilling makes the octopus loose its toughness.  Meaning, with the crystallization of the octopus tentacles the muscle softens (the fiber […]

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San Sebastian Gastronomika, photo gallery

We take these lines to thank all the distributors and users who have visited our stand, theese three days at San Sebastian Gastronomika 2015. It has […]

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Different vacuum bags for different temperatures?

When cooking sous-vide in vacuum packing pouches, is it necessary to use different bag thicknesses depending on the cooking temperature? The vacuum bags are divided roughly […]

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Stuffed chicken: would freezing of the stuffing affect the quality of the product?

A user has placed the following question: Stuffed chicken: …originally I thought i would vacuum seal a few chicken breast, freeze them and then take them […]

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What is the minimum equipment I need to get started with sous-vide cooking?

I’m going to get started in the sous-vide. What is the minimum equipment I need? The minimum equipment necessary consists of a vacuum packing machine and […]

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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