Questions & Answers

How can I blast-chill without a professional chiller?

A user asked us the following question. “I would like to learn what is the entire process for blast-chilling without a blast chiller and the temperatures and time I […]

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Time and temperature: Beef snout and pig’s ear

In our Ask the Chef section, we received the following question: “Hello, chef, I wanted to know the time and temperature for a large beef snout, […]

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Low-temperature chicken, breaded and fried

We received the following question in our “Ask the chef” section. “I would like to make chicken thighs at low temperature and then bread and fry […]

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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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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