SmartVide News
How do I regenerate a beef steak?
A user asked the following question: Hello Chef! I cooked a 450gr steak at 55ºC for two hours. I’ve stored it in the fridge until tomorrow […]
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Infused oil: temperature
A user has asked the following question: At what temperature can we make an infused oil? This was the response of our chef Enrique Fleischmann: “The […]
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Chicken rolls: Time and temperature
A user has asked us the following: “I need to know the cooking time and temperature to use for preparing mini chicken rolls (about 6 cm […]
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Can I cook a whole fish at a low temperature?
A user has left us the following question in our ask the chef section. Good Morning. Can you cook a whole fish at a low temperature? […]
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How should I reheat food cooked sous-vide?
A user has asked us the following question. “When foods such as steak, duck breast or similar have been vacuum-cooked and then refrigerated, how long must […]
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Crêpes: Conservation and regeneration times
The following question has been received in our “ask our chef” section. Hello Chef! How long can I keep a vacuum-packed crêpe for? Also, I would […]
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