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	<title>FAQ &#8211; Sous Vide Cooking</title>
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		<title>Does the bone of a product increase cooking time?</title>
		<link>https://www.sous-vide.cooking/does-cooking-time-increase-if-the-product-is-on-the-bone/</link>
		
		<dc:creator><![CDATA[Eider Bereziartua]]></dc:creator>
		<pubDate>Thu, 16 Feb 2023 09:17:20 +0000</pubDate>
				<category><![CDATA[FAQ]]></category>
		<category><![CDATA[bone]]></category>
		<guid isPermaLink="false">https://www.sous-vide.cooking/?p=23624</guid>

					<description><![CDATA[A user asked us the following question through the&#160;“Ask the Chef” section: “Hello, chef, does cooking products with bone significantly increase cooking time? I imagine that [&#8230;]]]></description>
		
		
		
			</item>
		<item>
		<title>How important is weight in sous-vide cooking?</title>
		<link>https://www.sous-vide.cooking/how-important-is-weight-in-sous-vide-cooking/</link>
		
		<dc:creator><![CDATA[Eider Bereziartua]]></dc:creator>
		<pubDate>Thu, 09 Feb 2023 09:30:54 +0000</pubDate>
				<category><![CDATA[FAQ]]></category>
		<category><![CDATA[weight]]></category>
		<guid isPermaLink="false">https://www.sous-vide.cooking/?p=23599</guid>

					<description><![CDATA[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 [&#8230;]]]></description>
		
		
		
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		<title>Differences in temperatures and time</title>
		<link>https://www.sous-vide.cooking/differences-in-temperatures-and-time/</link>
		
		<dc:creator><![CDATA[Eider Bereziartua]]></dc:creator>
		<pubDate>Thu, 14 Jul 2022 08:35:27 +0000</pubDate>
				<category><![CDATA[FAQ]]></category>
		<category><![CDATA[artichoke]]></category>
		<category><![CDATA[differences]]></category>
		<guid isPermaLink="false">https://www.sous-vide.cooking/?p=23128</guid>

					<description><![CDATA[We have received the following question in the Ask the Chef section. &#8220;My question is about the differences in Temperatures and Time between the tables, recipes, forums, books, [&#8230;]]]></description>
		
		
		
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		<item>
		<title>Time and temperature: Beef snout and pig&#8217;s ear</title>
		<link>https://www.sous-vide.cooking/time-and-temperature-beef-snout-and-pigs-ear/</link>
		
		<dc:creator><![CDATA[Eider Bereziartua]]></dc:creator>
		<pubDate>Thu, 30 Jun 2022 08:15:33 +0000</pubDate>
				<category><![CDATA[FAQ]]></category>
		<guid isPermaLink="false">https://www.sous-vide.cooking/?p=23054</guid>

					<description><![CDATA[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, [&#8230;]]]></description>
		
		
		
			</item>
		<item>
		<title>Temperature and time for veal entrecôte</title>
		<link>https://www.sous-vide.cooking/temperature-and-time-for-veal-entrecote/</link>
		
		<dc:creator><![CDATA[Eider Bereziartua]]></dc:creator>
		<pubDate>Thu, 03 Feb 2022 09:42:01 +0000</pubDate>
				<category><![CDATA[FAQ]]></category>
		<category><![CDATA[temperature]]></category>
		<category><![CDATA[time]]></category>
		<category><![CDATA[Veal entrecôte]]></category>
		<guid isPermaLink="false">https://www.sous-vide.cooking/?p=22352</guid>

					<description><![CDATA[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 [&#8230;]]]></description>
		
		
		
			</item>
		<item>
		<title>Temperature and cooking time for boiled wheat</title>
		<link>https://www.sous-vide.cooking/temperature-and-cooking-time-for-boiled-wheat/</link>
		
		<dc:creator><![CDATA[Eider Bereziartua]]></dc:creator>
		<pubDate>Thu, 09 Sep 2021 09:05:00 +0000</pubDate>
				<category><![CDATA[FAQ]]></category>
		<category><![CDATA[Ask the chef]]></category>
		<category><![CDATA[question]]></category>
		<guid isPermaLink="false">https://www.sous-vide.cooking/?p=21816</guid>

					<description><![CDATA[In our “Ask the chef” section, we received the following question: “I would appreciate information on the temperature and cooking time for boiled wheat.” This was [&#8230;]]]></description>
		
		
		
			</item>
		<item>
		<title>Beef tenderloin steak: Time and temperature</title>
		<link>https://www.sous-vide.cooking/beef-tenderloin-steak-time-and-temperature/</link>
		
		<dc:creator><![CDATA[Eider Bereziartua]]></dc:creator>
		<pubDate>Wed, 31 Mar 2021 10:38:21 +0000</pubDate>
				<category><![CDATA[FAQ]]></category>
		<guid isPermaLink="false">https://www.sous-vide.cooking/?p=20735</guid>

					<description><![CDATA[The following question has been received in our &#8220;Ask our chef&#8221; section: Hello, I would like to know the cooking time and temperature for a beef [&#8230;]]]></description>
		
		
		
			</item>
		<item>
		<title>800g steak: Time and temperature</title>
		<link>https://www.sous-vide.cooking/800g-steak-time-and-temperature/</link>
		
		<dc:creator><![CDATA[Eider Bereziartua]]></dc:creator>
		<pubDate>Wed, 23 Dec 2020 10:45:01 +0000</pubDate>
				<category><![CDATA[FAQ]]></category>
		<category><![CDATA[carne]]></category>
		<category><![CDATA[chuleta]]></category>
		<category><![CDATA[Chuletón]]></category>
		<category><![CDATA[sous vide]]></category>
		<category><![CDATA[steak]]></category>
		<guid isPermaLink="false">https://www.sous-vide.cooking/?p=20150</guid>

					<description><![CDATA[The following question has been received in our &#8220;ask our chef&#8221; section: Hello Enrique! I would like to know the cooking time and temperature to properly [&#8230;]]]></description>
		
		
		
			</item>
		<item>
		<title>Can I use my own spices when cooking sous-vide?</title>
		<link>https://www.sous-vide.cooking/can-i-use-my-own-spices-when-cooking-sous-vide/</link>
		
		<dc:creator><![CDATA[Eider Bereziartua]]></dc:creator>
		<pubDate>Tue, 01 Dec 2020 10:45:43 +0000</pubDate>
				<category><![CDATA[FAQ]]></category>
		<category><![CDATA[sous vide]]></category>
		<category><![CDATA[spices]]></category>
		<guid isPermaLink="false">https://www.sous-vide.cooking/?p=20193</guid>

					<description><![CDATA[The following question has been received in our &#8220;ask our chef&#8221; section: Can I use my own spices to flavour dishes prepared sous-vide? Enrique Fleischmann replied: [&#8230;]]]></description>
		
		
		
			</item>
		<item>
		<title>Chicken rolls: Time and temperature</title>
		<link>https://www.sous-vide.cooking/chicken-rolls-time-and-temperature/</link>
		
		<dc:creator><![CDATA[Eider Bereziartua]]></dc:creator>
		<pubDate>Wed, 30 Sep 2020 10:45:16 +0000</pubDate>
				<category><![CDATA[FAQ]]></category>
		<category><![CDATA[Chicken]]></category>
		<category><![CDATA[chicken rolls]]></category>
		<category><![CDATA[rolls]]></category>
		<category><![CDATA[sous vide]]></category>
		<guid isPermaLink="false">https://www.sous-vide.cooking/?p=19921</guid>

					<description><![CDATA[A user has asked us the following: &#8220;I need to know the cooking time and temperature to use for preparing mini chicken rolls (about 6 cm [&#8230;]]]></description>
		
		
		
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