FAQ

Pasteurisation with the SmartVide

A customer asks us if it is possible to pasteurise the content of glass jars using the SmartVide, and asks for advice on the matter. It is possible […]

28 September, 2016

FAQ Technique

Learning for sous-vide

A user asks our chef: ¿could you advice me the first step for use sous-vide the way it is and simple équipements to realise all superbe […]

28 July, 2016

How to make a thick aioli garlic mayonnaise with the TR-250 blender

A user has asked how to make aioli garlic mayonnaise with the TR-250 blender so that it is very thick. Answer from our chef: To make a thick […]

12 July, 2016

FAQ

How to make sous-vide pâté

A user has asked us how to make pâté using sous-vide Response from our chef: It is possible to make sous-vide pâté. There are two ways […]

24 February, 2016

FAQ

How to serve the food hot

A user has asked us: “… I have a problem serving the food hot. I cook sous-vide and plate the food straight after taking it out of […]

24 February, 2016

FAQ

Dry cooking at high temperatures?

We have been asked, from Lausanne, if sous-vide cooking is necessarily linked to steaming or if dry cooking at high temperatures is an option. How about […]

24 February, 2016

FAQ

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