Can food be frozen after cooking it sous-vide?

In the “Ask the chef” section, we received the following question: “I have cooked pork ribs sous-vide and would like to freeze them. Can I do […]

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Does altitude change sous-vide cooking times?

A common question among those cooking sous-vide in high-altitude areas is whether cooking times and temperatures need to be adjusted. For example, in places located more […]

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Learn sous-vide with Enrique Fleischmann and Sammic

Do you want to improve the shelf life of your products? Are you interested in cooking with greater precision, efficiency and food safety? Looking to make […]

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Black rice with Begihandi

Ingredients: 450 g of chopped begihaundi (giant squid) 220 g of onion 150 g of green pepper 20 g of peeled garlic 14 g of squid […]

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Beetroot-infused Salmon

Ingredients: 240 g of cleaned salmon 180 g of cooked beetroot 50 g of water 220 g of crème fraîche 3 g of salt 2 g […]

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Vitello tonnato

Ingredients: Sauce 300 g natural bonito (tuna) 45 g salted anchovies 200 g mayonnaise 100 g cream 30 g Dijon mustard 90 g capers 2 g […]

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