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My noob questions
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3
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2147
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August 27, 2018
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Nano
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4
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1411
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August 21, 2018
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Adjusting Portions
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18
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4059
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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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2059
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September 4, 2018
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Reheating Lobster
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14
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9836
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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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1932
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August 16, 2018
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Lamb Fillet
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4
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1949
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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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1582
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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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2737
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August 15, 2018
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stuffed whole deboned chicken?
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2
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2688
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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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1100
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August 5, 2018
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Cold smoke
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3
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2422
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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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3828
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August 26, 2018
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Reheating Question
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1
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1419
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August 1, 2018
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Doubling recipe
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8
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3316
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August 7, 2018
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Moose roast - Need input
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19
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7654
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August 25, 2021
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Silky Octopus
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1
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2318
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July 30, 2018
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Apple Butter Pork
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3
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1910
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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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4802
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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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2033
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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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2129
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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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2155
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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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4621
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August 31, 2021
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Pointers for a bean stew?
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0
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1543
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July 17, 2018
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Really easy sous vide chicken legs with a side of pearl barley
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2
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1700
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July 17, 2018
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Cook pulled in 2 parts instead of 1.
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1
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1171
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July 16, 2018
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Sous Vide Vegan Burgers?!
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0
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5807
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July 16, 2018
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Chicken confit
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4
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1849
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July 16, 2018
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Plastic taste of the chicken
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53
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8859
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August 31, 2018
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Cooling before freezing?
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9
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3557
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July 22, 2018
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