Questions & Answers

How should I cook a sea bass?

We received the following question in our “Ask the chef” section.  “Hello. I want to prepare a 6 kg sea bass with butter, parsley in branches, […]

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Temperature and time for veal entrecôte

We have received the following question for our corporate chef, Enrique Fleischmann. “Hello. I have a veal entrecôte of about 900 gr. What time and temperature […]

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Pork ham: Time and temperature

We received the following question in our “Ask the chef” section: “Hello, chef, we are thinking about making a pork ham, first on low and then […]

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Should meat be cooked from raw or previously sealed?

We received the following question in the “Ask the chef” section: To cook the meat, can I place it in the vacuum bag with onions, carrots, […]

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When do I have to place the product into the water bath?

Our chef Enrique Fleischmann received the following question in the “Ask the chef” section: I have a question about temperatures. When the temperature at which to […]

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Temperature and cooking time for boiled wheat

In our “Ask the chef” section, we received the following question: “I would appreciate information on the temperature and cooking time for boiled wheat.” This was […]

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

Ask our Chef Enrique Fleischmann

Sous-Vide Temperature & Time Guides
Looking for cooking temperatures & times?

Sous-Vide Temperature & Time Guides