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Questions & Answers
Can we insert the bag without the water having reached the desired temperature?
A user asked the following question: Can we insert the bag with the food in the vacuum before the water has reached the desired temperature? This […]
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Vacuum-packed onions, but crispy?
We received the following question in our Ask the Chef section. “Hello, Chef. How can I cook Tropea onions with vacuum cooking to make them crispy?” […]
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Is it possible to make broths and stocks with vacuum packaging?
A user asked us the following question in the Ask the Chef section. “Is it possible to make broths and stocks with vacuum packaging?” This is how […]
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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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How can I blast-chill without a professional chiller?
A user asked us the following question. “I would like to learn what is the entire process for blast-chilling without a blast chiller and the temperatures and time I […]
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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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