Have more questions about Sous-Vide Cooking?
Ask our Chef Enrique Fleischmann
Questions & Answers
The vacuum level in the pears in wine recipe
In our ‘Ask our chef‘ section we received a double question regarding our pears in red wine recipe using the sous-vide method, specifically concerning the vacuum […]
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Asparagus conservation
Picture: Beire.com The following question has been received in our “Ask our chef” section: “Good morning, I have a question about conserving asparagus. Now is the […]
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How to pasteurise milk
Picture: albahacaycanela – Liliana Fuchs Our corporative chef received the following question has been received:“I have a sous vide and I would like to know how […]
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How to cook foods vacuum-packed in glass jars
After having published a post on our website www.sammic.com about food packaging in glass jars, a query was received that relates this system with the subsequent […]
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Conservation of meat or fish cooked using sous-vide, and subsequent regeneration
We have received the following question: “If I cook meat or fish with the sous-vide to the desired point, what temperature should I keep it at? […]
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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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