FAQ
How to prepare Soria-style torrezno starting with sous-vide cooking?
In the “Ask the chef” section, we received the following question: “I want to prepare Soria-style torrezno starting with sous-vide cooking. What time and temperature should […]
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Can food be frozen after cooking it sous-vide?
In the “Ask the chef” section, we received the following question: “I have cooked pork ribs sous-vide and would like to freeze them. Can I do […]
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Does the bone of a product increase cooking time?
A user asked us the following question through the “Ask the Chef” section: “Hello, chef, does cooking products with bone significantly increase cooking time? I imagine that […]
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How important is weight in sous-vide cooking?
We received the following question in the “Ask the chef” section. “I am just learning about sous-vide and low-temperature cooking and I would like you to […]
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Differences in temperatures and time
We have received the following question in the Ask the Chef section. “My question is about the differences in Temperatures and Time between the tables, recipes, forums, books, […]
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Time and temperature: Beef snout and pig’s ear
In our Ask the Chef section, we received the following question: “Hello, chef, I wanted to know the time and temperature for a large beef snout, […]
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