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

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 […]
Read moreWe 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 […]
Read moreWhen 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 […]
Read moreA 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 […]
Read moreI’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 […]
Read moreWe have received a consultation asking for fondant recipe. As we are on a website about sous-vide cooking, we have adapted the recipe to this technique. […]
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