Questions & Answers

Can I cook a whole fish at a low temperature?

A user has left us the following question in our ask the chef section. Good Morning. Can you cook a whole fish at a low temperature? […]

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How should I reheat food cooked sous-vide?

A user has asked us the following question. “When foods such as steak, duck breast or similar have been vacuum-cooked and then refrigerated, how long must […]

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Crepe

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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Caña de pavo

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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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