Have more questions about Sous-Vide Cooking?
Ask our Chef Enrique Fleischmann
Questions & Answers
Crêpes: Conservation and regeneration times
The following question has been received in our “ask our chef” section. Hello Chef! How long can I keep a vacuum-packed crêpe for? Also, I would […]
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Which fish do you recommend for advance preparation?
Our corporate chef Enrique Fleischmann has received the following question: What fish do you recommend we include in our menu? It needs to withstand cooking at […]
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I have frozen goods, how does that influence cooking times?
We have received the following question in our “Ask the Chef” section. I live in an area where most products are bought frozen. How does that […]
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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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