Have more questions about Sous-Vide Cooking?
Ask our Chef Enrique Fleischmann
Questions & Answers
Cooking time for meat to be preserved
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 […]
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Cooking venison or deer meat
A user asks us about the temperatures for cooking venison or deer meat and would like to know if it can be treated like beef. Our […]
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Sous-vide cooking temperatures for fish
A user asks us what internal temperature a fish needs to be cooked to, so that it will “just” come away from the bones. Here’s our […]
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Mashed potatoes using the sous-vide
A potential customer asks us if it is possible to make mashed potatoes using the sous-vide cooking technique and mashing the potato inside the same cooking […]
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Pasteurisation with the SmartVide
A customer asks us if it is possible to pasteurise the content of glass jars using the SmartVide, and asks for advice on the matter. It is possible […]
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Learning for sous-vide
A user asks our chef: ¿could you advice me the first step for use sous-vide the way it is and simple équipements to realise all superbe […]
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