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The 5 most common problems in Sous-Vide regeneration

  • January 10, 2022
JANBY

Discover how Chef Enrique Fleischmann answers the most common problems or doubts when using the #vacuum and #lowtemperature during #food #regeneration.

  1. Faulty sealing.
  2. Poor storage.
  3. Non-standardization of product.
  4. Poor product selection.
  5. Uncontrolled regeneration.

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