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Questions & Answers
Can the frozen product be cooked directly?
In the Ask our Chef section we have received the following question: “I would like to know whether it is possible to cook the frozen product […]
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Can potatoes be prepared for a tortilla using the sous-vide technique?
In the Ask our Chef section we have received the following question: Can potatoes be prepared for a tortilla using the sous-vide technique? This is the […]
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Why do asparagus lose their texture?
In the Ask our Chef section we have received the following question: “I have a question regarding asparagus. I place them in a vacuum bag with […]
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Must food be frozen after vacuum cooking?
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? […]
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FAQ: Is there a mathematical ratio for calculating times and temperatures?
A user asked us the following question: “I would like to know how I can estimate the ratio when choosing one temperature or another for cooking […]
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Pork spleen: Time and temperature
A user asked our chef for help cooking pork spleen. Enrique Fleischmann, our corporate chef, has carried out different trials with four pork spleens and has […]
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