Have more questions about Sous-Vide Cooking?
Ask our Chef Enrique Fleischmann
Questions & Answers
How to vacuum oil and liquids safely
A SV-310 vacuum packing Customer asked about how to vacuum oil and liquids safely, avoiding the liquid spilling out of the bag. For this reason we are […]
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Sous-vide shrimps
A user has asked us about vacuum packing pressure and sous-vide cooking temperature and time for pickled schrimps. Cooking temperature and time will depend on the […]
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SmartVide and the download of cooking reports for HACCP
In “Ask our chef” section, a user asks our chef if SmartVide8 without Bluetooth connectivity allows downloading cooking reports for HACCP control. SmartVide8 without Bluetooth connectivity shows […]
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What is the real capacity, in food, of a SmartVide immersion circulator?
When we talk about SmartVide, we say they can work in up to 56 lt. / 14 gal. or 28 lt. / 7 gal. containers. But […]
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Why do we blast-chill the octopus before vacuum seal & cook it?
The fundamental reason is that the chilling makes the octopus loose its toughness. Meaning, with the crystallization of the octopus tentacles the muscle softens (the fiber […]
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San Sebastian Gastronomika, photo gallery
We take these lines to thank all the distributors and users who have visited our stand, theese three days at San Sebastian Gastronomika 2015. It has […]
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