FAQ
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? […]
Read more
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 […]
Read more
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 […]
Read more
Cooking venison or deer meat
A user asks us about the temperatures for cooking venison or deer meat and would like to know if it can be treated like beef. Our […]
Read more
Sous-vide cooking temperatures for fish
A user asks us what internal temperature a fish needs to be cooked to, so that it will “just” come away from the bones. Here’s our […]
Read more
Mashed potatoes using the sous-vide
A potential customer asks us if it is possible to make mashed potatoes using the sous-vide cooking technique and mashing the potato inside the same cooking […]
Read more