Have more questions about Sous-Vide Cooking?
Ask our Chef Enrique Fleischmann
Questions & Answers
How to cook foods vacuum-packed in glass jars
After having published a post on our website www.sammic.com about food packaging in glass jars, a query was received that relates this system with the subsequent […]
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Conservation of meat or fish cooked using sous-vide, and subsequent regeneration
We have received the following question: “If I cook meat or fish with the sous-vide to the desired point, what temperature should I keep it at? […]
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Ziplock bag open so that air can get out?
Our corporate chef has received the following question : “I recently read on a webpage that when cooking a sous vide steak, you should leave the […]
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Cooking time for meat to be preserved
A user asks us: “ I am going to cook 5 cm thick beef tournedos using sous-vide at 55°C. I would like these tournedos to be […]
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Cooking venison or deer meat
A user asks us about the temperatures for cooking venison or deer meat and would like to know if it can be treated like beef. Our […]
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Sous-vide cooking temperatures for fish
A user asks us what internal temperature a fish needs to be cooked to, so that it will “just” come away from the bones. Here’s our […]
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