Precision Cooking with #AnovaFoodNerds
About the General Discussion category
Additional fees demanded by DHL
Runaway Temperature - Now no Confidence in my APC
Flavor in chicken breast
Poached eggs in bag?
Duck Leg with orange
Reheating Frozen foods
3.5 lb venison roast, frozen for the past 1.5 years. Can I cook it today?
2.5kg Sirloin Joint Sous Vide, then Steaked and BBQed
Bland and Dry
Venison sous vide recipes anyone?
Porksteaks need help
Looking for a torch head
How to cook from work
Cooking Large Topside Beef Joint
Recipe needed for tapioca pudding
Tripping Ground Fault Circuit Interrupter
Tall Cooking Vessel?
Setting a Specific Temperature on iPhone app?
User Research- Knowing you Better
Hard Boiled Eggs- what went wrong?
Follow all the instruction but the core of the steak is not hot enough
How should I make different kinds of jams?
Do I increase time or temp?
Pork tenderloins in the vacuum bag from store
Anova Precision Cooking Vessel... Maximum Depth?
Pasteurized=Safe to cool in Anova bath?
Advice on vacuum sealing with marinade please
next page →