FAQ
Does the bone of a product increase cooking time?
A user asked us the following question through the “Ask the Chef” section: “Hello, chef, does cooking products with bone significantly increase cooking time? I imagine that […]
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How important is weight in sous-vide cooking?
We received the following question in the “Ask the chef” section. “I am just learning about sous-vide and low-temperature cooking and I would like you to […]
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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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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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Temperature and time for veal entrecôte
We have received the following question for our corporate chef, Enrique Fleischmann. “Hello. I have a veal entrecôte of about 900 gr. What time and temperature […]
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Temperature and cooking time for boiled wheat
In our “Ask the chef” section, we received the following question: “I would appreciate information on the temperature and cooking time for boiled wheat.” This was […]
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