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Poached potatoes - would like to use less than 1 pound
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1
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1774
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August 28, 2018
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Sirloin Tip Roast
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3
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2295
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September 4, 2018
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Long cook time for pulled pork/Boston butt
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10
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5092
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September 6, 2018
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Langostinos LAB
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8
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2669
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October 17, 2018
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Long cook time for brisket
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9
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2323
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July 12, 2019
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Large Tenderloin cook time - HELP!
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18
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3598
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September 12, 2018
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How far down in pot should Anova be?
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9
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13201
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August 27, 2018
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My noob questions
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3
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2132
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August 27, 2018
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Nano
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4
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1395
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August 21, 2018
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Adjusting Portions
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18
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3965
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August 23, 2018
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Help on cooktime! Planning to sous vide large format steak made of multiple cuts
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3
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2040
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September 4, 2018
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Reheating Lobster
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14
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9360
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February 14, 2022
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Why are all recipes given exactly 4 stars
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4
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1903
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August 16, 2018
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Lamb Fillet
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4
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1914
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August 13, 2018
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Newbie with question regarding re-using mason jars
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8
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1559
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August 13, 2018
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Sous Vide Tomatoes for freezing
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9
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2694
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August 15, 2018
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stuffed whole deboned chicken?
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2
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2629
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August 7, 2018
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Finishing Smaller Pork Shoulder In Oven
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1
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1096
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August 5, 2018
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Cold smoke
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3
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2396
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August 5, 2018
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UK Sirloin for a Newbie
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26
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3754
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August 26, 2018
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Reheating Question
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1
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1380
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August 1, 2018
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Doubling recipe
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8
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3272
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August 7, 2018
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Moose roast - Need input
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19
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7500
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August 25, 2021
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Silky Octopus
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1
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2296
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July 30, 2018
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Apple Butter Pork
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3
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1889
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July 30, 2018
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What if I’m not ready to eat when the cooking time is done?
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5
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4524
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July 30, 2018
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Small frozen steak - Two burning questions
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1
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1982
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July 21, 2018
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What I learned: Sous Vide Beans
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4
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2069
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July 26, 2018
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Rib-Eye Steak with Cacoa & Chili
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8
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2125
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August 1, 2018
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"Seasoning" for Sous Vide Chicken
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8
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3887
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August 31, 2021
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