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Questions & Answers
Turkey leg: Time and temperature
In the Q&A section, we’ve received the following question: “Hello Chef, I’d like some advice on cooking a turkey leg.” This was Enrique Fleischmann’s response: “Hello, For […]
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Hake and cod kokotxas (fish throats)
A user has asked the following question: “What would be the temperatures and cooking times for hake and cod kokotxa?” Enrique replies: “For hake kokotxa we do […]
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Regeneration of eggs at low temperature
We have received the following question in our Ask our Chef section: “Hello, how can I regenerate eggs at low temperature? If I do the regeneration […]
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Wild boar, deer and fawn: Times and temperatures
The following question has been received: “Hello, I can’t find the time and temperature for low-temperature vacuum cooking of wild boar, deer and fawn. Can you […]
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How do I regenerate different dishes at the same time in a service? How do I control times and temperatures?
A user asked the following question: “Hello, I have a restaurant. I’m thinking of buying a thermal circulator but I have a lot of reservations. The […]
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Frog’s legs: Time and temperature
We just received this question in our Ask our Chef section: “Could you confirm the temperature and time for cooking frog’s legs? (6 to 8 per […]
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