Have more questions about Sous-Vide Cooking?
Ask our Chef Enrique Fleischmann
Questions & Answers
Shoulder of lamb: correct temperature and time?
We received the following question in the “Ask the chef” section: I have seen on the cooking charts that a shoulder of lamb should be cooked […]
Read more
Bones and vacuum bags. How can I solve the problem of broken bags?
One user sent us the following question: How can we solve the problem of broken bags, particularly in products that include large bones, such as beef […]
Read more
Beef tenderloin steak: Time and temperature
The following question has been received in our “Ask our chef” section: Hello, I would like to know the cooking time and temperature for a beef […]
Read more
Does the cooking guide work for a steam oven?
The following question has been received in the “ask our chef” section. “Good Morning. I have a combi steam oven and a vacuum packing machine. Can […]
Read more
800g steak: Time and temperature
The following question has been received in our “ask our chef” section: Hello Enrique! I would like to know the cooking time and temperature to properly […]
Read more
How long can you store magret cooked sous-vide?
A user has asked the following question: “I would like to know, once we have cooked a magret using the sous-vide technique, how long can it […]
Read more