Have more questions about Sous-Vide Cooking?
Ask our Chef Enrique Fleischmann
Questions & Answers
Meats with different cooking times. How can I cook them simultaneously?
A user asked us the following: How can I cook meats which require different cooking times simultaneously? Enrique Fleischmann, our corporate chef, gave the following answer. […]
Read more
Advice on times and temperatures: Iberian pork fillet and chicken breast
A user asked us the following question: Hello Enrique. I’m a big fan of your page and have done many of your recipes. I have a […]
Read more
Chicken gizzards: temperature and time
We received the following question in the “Ask our Chef” section. How long would you leave chicken gizzards to cook for and at what temperature? Would […]
Read more
Deer fillet: Time and temperature
A user asked us the following question: I have a deer fillet of approximately 1.2 kg that I would like to prepare using the Sous-Vide technique. […]
Read more
For sous-vide cooking, does the bag have to be completely immersed?
In the Ask our Chef section we have received the following question: Hello Chef! I have placed the asparagus in the SmartVide and the bag floats. […]
Read more
Is it unhealthy to heat the bag using this technique?
In the Ask our Chef section we have received the following question. I have always heard that it is unhealthy to heat the bag using this […]
Read more