Cooking information
This is where the meat hits the pan! FAQs on how to best cook with Cue and what to expect.
- How do I keep food hot while I make other dishes?
- Is oil and food splatter normal while cooking?
- Can I use Cue to cook frozen food straight out of the freezer?
- How does Cue work in conjunction with sous vide cooking?
- What are good oil substitutions to use (fat substitutions)?
- The food/recipe is too salty. Why? What can I do?
- What is 'mise en place'?