carne
Should meat be cooked from raw or previously sealed?
We received the following question in the “Ask the chef” section: To cook the meat, can I place it in the vacuum bag with onions, carrots, […]
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800g steak: Time and temperature
The following question has been received in our “ask our chef” section: Hello Enrique! I would like to know the cooking time and temperature to properly […]
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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. […]
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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. […]
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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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