Have more questions about Sous-Vide Cooking?
Ask our Chef Enrique Fleischmann
Questions & Answers
Dry cooking at high temperatures?
We have been asked, from Lausanne, if sous-vide cooking is necessarily linked to steaming or if dry cooking at high temperatures is an option. How about […]
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I’ve got an oven, why do I need a SmartVide?
A professional user asked us: if I’ve already got a convection or mixed oven why do I need a SmartVide? In this post we will try […]
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SmartVide8 Plus vs SmartVide8
SmartVide8 and SmartVide8 Plus look alike, offer the same capacity, are extremely precise, can be fitted with a core probe… but what are the differences between […]
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How to vacuum oil and liquids safely
A SV-310 vacuum packing Customer asked about how to vacuum oil and liquids safely, avoiding the liquid spilling out of the bag. For this reason we are […]
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Sous-vide shrimps
A user has asked us about vacuum packing pressure and sous-vide cooking temperature and time for pickled schrimps. Cooking temperature and time will depend on the […]
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SmartVide and the download of cooking reports for HACCP
In “Ask our chef” section, a user asks our chef if SmartVide8 without Bluetooth connectivity allows downloading cooking reports for HACCP control. SmartVide8 without Bluetooth connectivity shows […]
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