regeneración
How do I regenerate a beef steak?
A user asked the following question: Hello Chef! I cooked a 450gr steak at 55ºC for two hours. I’ve stored it in the fridge until tomorrow […]
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How do I regenerate different dishes at the same time in a service? How do I control times and temperatures?
A user asked the following question: “Hello, I have a restaurant. I’m thinking of buying a thermal circulator but I have a lot of reservations. The […]
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Ziplock bag open so that air can get out?
Our corporate chef has received the following question : “I recently read on a webpage that when cooking a sous vide steak, you should leave the […]
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Regeneration at low temperatures
It is well known that sous vide is perfect for precise cooking and getting the best from the ingredients, with all the organisational, economic and quality advantages […]
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Regeneration: a practical example
or how to feed 130 people with 2 chefs and 2 immersion circulators We like to show the possibilities of our equipment with facts, as we […]
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