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

In the “Ask our chef“ section, a user posed the following question: Is it necessary to freeze any kind of meat and/or fish after vacuum cooking? […]
Read moreA user asked us the following question: “I would like to know how I can estimate the ratio when choosing one temperature or another for cooking […]
Read moreA user asked our chef for help cooking pork spleen. Enrique Fleischmann, our corporate chef, has carried out different trials with four pork spleens and has […]
Read moreA user asked us about the cooking time and temperature for lamb chops. They have to prepare some 250 pieces, each weighing 60 grams. Chef’s answer: […]
Read moreImagen: www.dostoros.com.mx A user asked us the following question: “I would like to know how long and at what temperature I should programme my sous-vide for […]
Read moreA user has asked about the cooking time and temperature for rooster combs. Chef’s answer: For standard-size rooster combs, I suggest baking at 80ºC for 6 […]
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