Have more questions about Sous-Vide Cooking?
Ask our Chef Enrique Fleischmann
Questions & Answers
How do I regenerate different dishes at the same time in a service? How do I control times and temperatures?
A user asked the following question: “Hello, I have a restaurant. I’m thinking of buying a thermal circulator but I have a lot of reservations. The […]
Read more
Frog’s legs: Time and temperature
We just received this question in our Ask our Chef section: “Could you confirm the temperature and time for cooking frog’s legs? (6 to 8 per […]
Read more
Can you cook different food in the same bath?
The following question was received in our “ask our chef” section: “Can you cook different food in the same bath? For example, could you cook a […]
Read more
How can I vacuum cook fresh beans at a low temperature?
A user asked us the following question in the “Ask our chef” section. How do I vacuum cook fresh beans at a low temperature? This was […]
Read more
How do you evaporate alcohol when cooking food sous-vide?
We received the following question in the “Ask our chef” section. Hi, Chef! I have a question. When cooking food sous-vide with alcohol, given that the […]
Read more
Time and temperature for eggs
A user has sent this question: Greetings Chef, I would like to make eggs at a low temperature, but I can’t find the data in the […]
Read more