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Questions & Answers
Air appears in the bag during the cooking process, is this normal?
A user asked the following question: Is it normal that during the process of cooking at low temperature more and more air progressively appears in a […]
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Can I defrost and cook in the same bag?
A user asked us the following question: If I want to use the sous-vide method on a product that I’ve already vacuum sealed and frozen, can […]
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Foie gras in jars
In the “Ask our Chef” section, a user posed the following question. Is it possible to cook foie gras in 250g jars in the thermocirculator at […]
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Meats with different cooking times. How can I cook them simultaneously?
A user asked us the following: How can I cook meats which require different cooking times simultaneously? Enrique Fleischmann, our corporate chef, gave the following answer. […]
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Advice on times and temperatures: Iberian pork fillet and chicken breast
A user asked us the following question: Hello Enrique. I’m a big fan of your page and have done many of your recipes. I have a […]
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Chicken gizzards: temperature and time
We received the following question in the “Ask our Chef” section. How long would you leave chicken gizzards to cook for and at what temperature? Would […]
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