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	<description>All about Vacuum Cooking. Technique, Recipes, Equipment and more.</description>
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		<title>Must food be frozen after vacuum cooking?</title>
		<link>https://www.sous-vide.cooking/must-food-be-frozen-after-vacuum-cooking/</link>
		
		<dc:creator><![CDATA[Eider Bereziartua]]></dc:creator>
		<pubDate>Mon, 30 Jul 2018 12:05:38 +0000</pubDate>
				<category><![CDATA[FAQ]]></category>
		<category><![CDATA[conservación]]></category>
		<category><![CDATA[frozen]]></category>
		<category><![CDATA[sous vide]]></category>
		<category><![CDATA[sous-vide cooking]]></category>
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					<description><![CDATA[In the “Ask our chef“ section, a user posed the following question: Is it necessary to freeze any kind of meat and/or fish after vacuum cooking? [&#8230;]]]></description>
		
		
		
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		<title>Conservation of meat or fish cooked using sous-vide, and subsequent regeneration</title>
		<link>https://www.sous-vide.cooking/conservation-of-meat-or-fish-cooked-using-sous-vide-and-subsequent-regeneration-3/</link>
		
		<dc:creator><![CDATA[Amaia Altuna]]></dc:creator>
		<pubDate>Tue, 28 Mar 2017 11:45:22 +0000</pubDate>
				<category><![CDATA[FAQ]]></category>
		<category><![CDATA[carne]]></category>
		<category><![CDATA[cocción para conservación]]></category>
		<category><![CDATA[conservación]]></category>
		<category><![CDATA[filet mignon]]></category>
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		<category><![CDATA[tiempo de cocción]]></category>
		<category><![CDATA[tournedo]]></category>
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					<description><![CDATA[We have received the following question: &#8220;If I cook meat or fish with the sous-vide to the desired point, what temperature should I keep it at? [&#8230;]]]></description>
		
		
		
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		<title>Cooking time for meat to be preserved</title>
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		<dc:creator><![CDATA[Amaia Altuna]]></dc:creator>
		<pubDate>Thu, 24 Nov 2016 11:58:25 +0000</pubDate>
				<category><![CDATA[FAQ]]></category>
		<category><![CDATA[carne]]></category>
		<category><![CDATA[cocción para conservación]]></category>
		<category><![CDATA[conservación]]></category>
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		<category><![CDATA[tiempo de cocción]]></category>
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					<description><![CDATA[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 [&#8230;]]]></description>
		
		
		
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