SmartVide News

Low-temperature chicken, breaded and fried

We received the following question in our “Ask the chef” section. “I would like to make chicken thighs at low temperature and then bread and fry […]

Read more

How should I cook a sea bass?

We received the following question in our “Ask the chef” section.  “Hello. I want to prepare a 6 kg sea bass with butter, parsley in branches, […]

Read more

Temperature and time for veal entrecôte

We have received the following question for our corporate chef, Enrique Fleischmann. “Hello. I have a veal entrecôte of about 900 gr. What time and temperature […]

Read more

Pork ham: Time and temperature

We received the following question in our “Ask the chef” section: “Hello, chef, we are thinking about making a pork ham, first on low and then […]

Read more

Should meat be cooked from raw or previously sealed?

We received the following question in the “Ask the chef” section: To cook the meat, can I place it in the vacuum bag with onions, carrots, […]

Read more

When do I have to place the product into the water bath?

Our chef Enrique Fleischmann received the following question in the “Ask the chef” section: I have a question about temperatures. When the temperature at which to […]

Read more