Food + Cooking
Im a Sous Vide virgin Cooking Filet Mignon
Cook from frozen in original packaging
What do you think about yogurt or mayo for searing?
First Cook - Chuck Steak
Pre-vacuum sealed Chicken
Beef bottom round
Freezing poultry after sous-vide
How to cross cut a piece of done steak
Sous vide italian pork sausage
What are your thoughts on cooking w/ fresh herbs?
SV Fried chicken (without frying)
Sous vide chicken pot pie
Beef stew recipe
Liquid Smoke or "The Real Deal?"
How to stop red chicken
Warming Sake to perfect temperature!
Chicken (or other) hearts
Need advise on cooking a pork loin roast
Bacon wrapped chicken breast recipe
Beef tri-tip for a friend
APC for Large Dinners
When to check temp?
72 hour beef shortribs
Long weekend pork shoulder!
First attempt - Steaks seemed microwaved?
sous vide date nut bread
Mystery ingredient in Coconut Flan
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