Questions & Answers

Asparagus conservation

Picture: Beire.com The following question has been received in our “Ask our chef” section: “Good morning, I have a question about conserving asparagus. Now is the […]

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How to pasteurise milk

Picture: albahacaycanela – Liliana Fuchs Our corporative chef received the following question has been received:“I have a sous vide and I would like to know how […]

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How to cook foods vacuum-packed in glass jars

After having published a post on our website www.sammic.com about food packaging in glass jars, a query was received that relates this system with the subsequent […]

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Conservation of meat or fish cooked using sous-vide, and subsequent regeneration

We have received the following question: “If I cook meat or fish with the sous-vide to the desired point, what temperature should I keep it at? […]

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Ziplock bag open so that air can get out?

Our corporate chef has  received the following question : “I recently read on a webpage that when cooking a sous vide steak, you should leave the […]

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Cooking time for meat to be preserved

A user asks us: “ I am going to cook 5 cm thick beef tournedos using sous-vide at 55°C. I would like these tournedos to be […]

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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